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Yields8 Servings
 1 cup Fresh Basil, washed, packed
 1 cup Blackberries, fresh, washed
 1 cup Coconut Palm Sugar
 1 cup VSOP A-Premium Aged White Balsamic Vinegar, or vsop champagne wine vinegar
 1 bottle Champagne, or sparkling water, chilled
1

Tear the basil leaves and add to a large jar or glass container with a tight fitting lid. Add the washed blackberries, coconut palm sugar, and white balsamic vinegar. Shake vigorously and let stand at room temperature for 2 days, shaking from time to time.

2

After macerating for two days, strain the mixture through a mesh sieve into a clean container and store in the refrigerator for up to three weeks.

3

When ready to serve, add 1 to 1.5 ounces of the blackberry basil shrub mixture into a champagne flute. Top with well chilled champagne/sparkling wine (or sparkling water). Garnish with a fresh blackberry, if desired. Enjoy!

Ingredients

 1 cup Fresh Basil, washed, packed
 1 cup Blackberries, fresh, washed
 1 cup Coconut Palm Sugar
 1 cup VSOP A-Premium Aged White Balsamic Vinegar, or vsop champagne wine vinegar
 1 bottle Champagne, or sparkling water, chilled

Directions

1

Tear the basil leaves and add to a large jar or glass container with a tight fitting lid. Add the washed blackberries, coconut palm sugar, and white balsamic vinegar. Shake vigorously and let stand at room temperature for 2 days, shaking from time to time.

2

After macerating for two days, strain the mixture through a mesh sieve into a clean container and store in the refrigerator for up to three weeks.

3

When ready to serve, add 1 to 1.5 ounces of the blackberry basil shrub mixture into a champagne flute. Top with well chilled champagne/sparkling wine (or sparkling water). Garnish with a fresh blackberry, if desired. Enjoy!

Blackberry Basil Balsamic Shrub Cocktail

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