Pioneer Woman Berry Sparkler Mocktail

Pioneer Woman berry sparkler mocktail takes 30 minutes and fresh blackberries, blueberries and raspberries to make a bright, fizzy layered drink. Try this easy summer mocktail for Fourth of July or baby shower parties, since it's non-alcoholic and the syrup keeps ahead.

Pour the berry syrup slowly down the back of a spoon, because that lets it sink and form pretty layers. Dump it in quickly and everything swirls together, which still tastes good but loses the jewel-toned look.

The syrup gets pressed through a fine-mesh strainer, so the drink stays smooth with no seeds floating around. Berries and ice go in the glass first, which holds the fruit up in the middle of the seltzer like a little display.

Pioneer Woman Berry Sparkler Mocktail

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

183

kcal

A quick stovetop berry syrup sinks below cold seltzer and ice for a drink that is sweet, tangy and bubbly. Fresh berries hang in the middle of the glass while the syrup settles into a deep red layer at the bottom.

Ingredients

• 1/3 c. blackberries (about 2 oz.), plus more for serving
  

• 1/3 c. blueberries (about 2 oz.), plus more for serving
  

• 1/3 c. raspberries (about 2 oz.), plus more for serving
  

• 3/4 c. sugar
  

• 2 lemons
  

• 24 oz. seltzer or club soda
  

• Fresh mint, for garnish (optional)
  

Directions

• Simmer the berries: Bring 1/3 cup blackberries, 1/3 cup blueberries, 1/3 cup raspberries, 3/4 cup sugar and 2 tablespoons water to a simmer in a small saucepan over medium-low heat. Cook for about 5 minutes, breaking up the berries with a potato masher and stirring now and then, until syrupy.
• Strain the syrup: Take the pan off the heat and press the mixture through a fine-mesh strainer into a heatproof bowl. Then stir in the juice of 1 1/2 lemons.
• Cool the syrup: Let the syrup cool at room temperature for 15 minutes. You can also refrigerate it for up to 4 days if you want to get ahead.
• Fill the glasses: Put a few extra berries in each of 4 glasses, then top them with ice. Pour 6 ounces of seltzer or club soda into each glass, which suspends the berries in the middle.
• Layer the syrup: Pour 1 1/2 ounces of the berry syrup into each glass, pouring it down the back of a spoon. That way it settles into the bottom of the glass and creates layers.
• Garnish and serve: Slice the remaining 1/2 lemon into rounds. Garnish each glass with a lemon wheel and a sprig of fresh mint, if you like, then serve right away.

Tools for this recipe

• Cuisinart fine mesh strainer set, Cuisinart MultiClad Pro 3-quart saucepan, OXO Good Grips nylon potato masher. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen berries for the syrup?

Yes, frozen berries work fine because they break down into syrup as they simmer. You may need an extra minute or two of cooking time, so cook until the mixture looks syrupy.

How long does the berry syrup keep?

Store the cooled syrup in an airtight container in the fridge for up to 4 days. Add the seltzer and ice only when you are ready to serve so the drinks stay fizzy.

What can I use instead of a fine-mesh strainer?

A regular kitchen sieve works, though it may let a few more seeds through. You can also line it with a piece of cheesecloth for a smoother syrup.

Can I cut down the sugar?

You can use a little less, but the syrup will be tarter and a bit thinner. Taste it after straining and stir in more lemon juice or a spoonful of sugar to balance it.

Why did my drink go flat?

Seltzer loses its fizz fast, so the most common mistake is assembling the drinks too early. Pour the seltzer just before serving and use cold seltzer so the bubbles last longer.