Blackberry & Chamomile Sparkler

November 29, 2022
3 Ratings
Photo by Julia Gartland. Prop Stylist: Brooke Deonarine. Food Stylist: Ericka Martins.
  • Prep time 15 minutes
  • Cook time 10 minutes
  • makes 4 mocktails
Author Notes

The holidays are a time for celebration, and nothing is more festive than a sparkly beverage served in a fancy coupe garnished with turbinado sugar and a citrus twist. This sparkling mocktail pairs bubbly LaCroix Black Razzberry with blackberry-honey syrup and subtle hints of chamomile from freshly brewed iced tea to create a nice balance of floral and tart berry flavors. Toast to the holidays with this effervescent, non-alcoholic sip. —Jessica Faith Meter

Test Kitchen Notes

For more holiday mocktail inspiration, check out Toast-Worthy Mocktails.

This recipe is shared in partnership with LaCroix Sparkling Water. —The Editors

What You'll Need
  • For the mocktail:
  • 1 cup freshly brewed chamomile tea, chilled
  • 3 tablespoons blackberry-honey syrup
  • 2 teaspoons freshly squeezed lemon juice
  • 1 LaCroix Black Razzberry
  • 1/4 cup turbinado sugar
  • Lemon twists, to garnish
  • For the blackberry-honey syrup:
  • 1 1/2 cups fresh blackberries, washed
  • 1/2 cup water
  • 1 tablespoon honey
  1. Make the tea: Bring 1 cup water to a boil and pour over 2 chamomile tea bags and let steep for 5 minutes. Discard tea bags, then transfer to the freezer and chill tea until very cold while you make the blackberry-honey syrup.
  2. Make the syrup: Add blackberries, water, and honey to a small saucepan and set over medium-high heat to bring to a simmer. Reduce heat to medium-low, stirring occasionally to break up the berries, until the mixture is thick and syrupy, about 15 to 20 minutes. Once berries have cooked down, remove from heat and pass the mixture through a fine sieve, then transfer to the fridge to chill for at least 10 minutes.
  3. Prepare the glasses: Use a spent lemon half to rim four coupe glasses. Pour the turbinado sugar onto a small, flat plate, then dip the juice-rimmed glass into the sugar to coat.
  4. Make the drink: Add the chilled tea, blackberry syrup, and lemon juice to a small pitcher and stir to combine. (You’ll have more syrup than is needed for this recipe, so save it for mixing future mocktails.) Divide mixture between the rimmed coupe glasses (about ¼ cup per glass) and top each drink with 1/4 can of LaCroix Black Razzberry. Garnish with lemon twist and enjoy immediately!

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