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.
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.
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
Directions
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.
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.
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!