Blackberry Italian Soda Mocktail
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A Note from Feedfeed
Indulge in the refreshing delight of this Blackberry Italian Soda Mocktail. Crafted with luscious heavy cream, house-made blackberry syrup, and sparkling water, it's a bubbly and creamy treat that'll quench your thirst while making your taste buds dance!
- Recipe Card
TIP: Allulose is the only no sugar sweetener that won’t crystallize once cooled. I don’t recommend using monk fruit.
If you don’t care about sugar count, use 1 cup real cane sugar in place of the allulose.
Recipe Card
ingredients
- 2 1/2 tablespoons blackberry syrup
- 4 ounces sparkling water (I used blackberry)
- 2 ounces heavy cream or coconut cream
- Fresh blackberries and mint for garnish
Blackberry Syrup ( no sugar added)
ingredients
- 2 cups fresh or frozen blackberries
- 1 cup water
- 1 1/3 cup allulose
Method
Step 1
In a saucepan, combine the blackberries, allulose, and water. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
Step 2
Once it reaches a boil, reduce the heat to low and let it simmer for about 10-15 minutes, or until the blackberries have softened and released their juices.
Step 3
Use a fine-mesh strainer or cheesecloth to strain the mixture into a bowl, separating the liquid from the solid parts.
Step 4
Allow the syrup to cool completely before transferring it to a clean bottle or jar.
Step 5
Store the blackberry syrup in the refrigerator for up to two weeks.