RECIPE COURTESY OF KELLEIGH STEWART
1 cup fresh or frozen blackberries
1 lime, juiced
4 tablespoons coffee blossom syrup (recipe below)
2 teaspoons balsamic vinegar
*Optional: 1.5 ounces white rum or vodka
In a food processor or blender, blend frozen blackberries, lime juice, balsamic vinegar and coffee blossom syrup.
Add ¼ cup of mixture into 4 glasses, and top with vodka or rum if desired.
Add crushed ice and soda water. Stir.
COFFEE BLOSSOM SYRUP INGREDIENTS:
1 cup water
1 cup sugar
¼ cup dried coffee blossoms
COFFEE BLOSSOM SYRUP METHOD:
Bring ingredients to a simmer in saucepan, stirring to dissolve sugar.
Reduce heat and continue stirring until all the sugar has dissolved.
Remove from heat and let steep for 10 minutes. Let cool and then strain through cheesecloth into a jar or bottle with a tight-fitting lid.
Refrigerate until ready to use. It will keep for one month in the fridge.