Blackberry Syrup, Mint, and Lime Spritzers feature the refreshing sweet/tart flavor of blackberries and lime and are great for cooling down with on a hot day.
If you’re from Buffalo, odds are you’re familiar with loganberry. It’s an actual berry (I’ve heard it’s a blackberry-raspberry hybrid), but if you’re from Western New York the first thing to come to mind is probably the drink.
The drink is syrupy sweet, caffeine-free, non-carbonated, and deep red in color. Now, if you’ve followed my blog for a while you probably know two things about me: 1) I’m from Buffalo, and 2) I keep it real. So I’m going to be honest with you; even though I grew up with Loganberry available everywhere, I tried it maybe twice and couldn’t even finish a full cup because it was just way too sweet for me (even as a kid!). But that doesn’t mean that I don’t like the idea of loganberry and anything that reminds me of home is a winner in my book.
I came up with a sugar-free version of blackberry syrup (you could use a mix of blackberries and raspberries if you really want to try to simulate loganberry) that is a little bit more up my alley than the original loganberry drink. I sweetened it with a combination of erythritol and stevia glycerite because I wanted to keep carbs low, but you could use about 2 to 3 tablespoons sugar instead if you prefer. Fresh lemon juice wakes up the flavor.
This syrup is lovely for making into fun summer drinks! I kept it simple with mint, lime, and sparkling water and it couldn’t be more refreshing.
- 1 cup fresh blackberries
- 1 cup (237 ml) water
- 1½ tablespoons erythritol (see Note)
- 3 drops stevia glycerite (see Note)
- 1 small pinch sea salt
- 1-3 teaspoons fresh lime juice, more or less to taste
- ¼ teaspoon pure vanilla extract
- Crushed ice
- ¾ cup Blackberry Syrup
- 4 (8 fl oz/237 ml) cans lime-flavored sparkling water
- 4 sprigs mint
- 2 limes, thinly sliced
- For the blackberry syrup, add the blackberries, water, erythritol, stevia glycerite, and salt to a medium saucepan. Bring to a boil, and then reduce the heat, cover, and simmer 10 minutes. Turn off the heat and let the berries steep in the liquid until cooled to room temperature, about 30 to 60 minutes. Use a fine mesh sieve to strain out the berries, reserving the liquid. Stir the lime juice and vanilla into the blackberry syrup.
- To make the spritzers, fill 4 glasses ⅔ full of crushed ice. Into each glass, add the following: 3 tablespoons Blackberry Syrup, 8 ounces sparkling water, 1 mint sprig, and 2 slices of lime.
- Serve.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Zoya Amin says
August 2, 2017 at 1:49 amThanks for sharing this recipes…
Caroline @ Cook Ware Lab says
August 3, 2017 at 12:49 amLooks tasty! I can not wait to try one!