There is nothing better than a refreshing spritz on a warm summer afternoon. We serve seasonal spritzes in the Tasting Room on weekends, but when you are looking to beat the heat at home, this Blackberry Lavender Spritz brings a taste of Pippin Hill to your own patio. Made with bright lemon, juicy blackberry, fragrant lavender, and our Zero White 2025, it is a refreshing summer sip worth savoring.
Skill Level: Intermediate
Spritz Recipe
Ingredients
- 2 ounces Blackberry Lavender Lemon Syrup, recipe below
- 2 ounces lemon Pellegrino
- 3 to 4 ounces white wine, we recommend Zero White 2025
- 1 ounce lemon vodka, optional
- Lavender blossom and/or lemon wheel, for garnish
- Ice
Instructions
1. Pour the Zero White into a wine glass. Add the lemon vodka, if using.
2. Add the Blackberry Lavender Lemon Syrup and stir to combine.
3. Fill the glass with ice and top with lemon Pellegrino.
4. Gently stir, garnish, and enjoy.
Blackberry Lavender Lemon Syrup Recipe
Ingredients
- 14 ounces frozen blackberry purée, strained to remove the seeds
- Alternatively, use 1 pound fresh blackberries, mashed and strained.
- 2 Meyer lemons
- 2 cups sugar, divided
- 1¾ cups water
- 4 ounces dried culinary lavender
Instructions
1. Using a microplane or vegetable peeler, remove the zest from the Meyer lemons, taking care to avoid the bitter white pith.
2. Place the lemon zest in a sealable container with approximately ¼ cup sugar, or just enough to thoroughly coat the peels. Muddle the zest and sugar for 5 to 10 minutes to release the oils from the lemon peel.
3. Seal the container and allow the mixture to rest on the counter or in the refrigerator for 6 to 12 hours. Strain and discard the peels, reserving the resulting oleo saccharum, also known as an oil syrup.
4. Juice the two Meyer lemons. Combine the lemon juice with the strained blackberry purée in a sealable container and refrigerate.
5. Combine the remaining 1¾ cups sugar and 1¾ cups water in a small saucepan over medium heat.
6. Stir occasionally until the sugar has completely dissolved and the liquid is clear. Avoid vigorous boiling, which can cause too much water to evaporate and create a thicker, more concentrated syrup.
7. Once the sugar has dissolved, remove the saucepan from the heat. Add the dried culinary lavender and allow it to steep for 10 to 15 minutes.
8. Strain out the lavender blossoms and allow the syrup to cool completely to room temperature. A concentrated lavender flavor is desired, but steeping it for too long may introduce bitterness.
9. Add the cooled lavender syrup to the blackberry and lemon mixture. Stir in the reserved oleo saccharum until everything is thoroughly combined.
10. Use the finished syrup to prepare your spritz by the glass or make a pitcher to share.
