Ingredients

Syrup:
8    cups (2 L) blackberries
1     cup (250 mL) granulated sugar

Spritzers:
Ice cubes
3     cups (750 mL) soda water

Garnish:
lemon twists (optional)

Directions

Syrup: In a food processor, pulse blackberries until partly puréed. Heat purée in a deep saucepan until boiling; reduce heat and simmer for 5 minutes to release juices. Pour into a sieve placed over a bowl and press gently with the back of a wooden spoon until only seeds remain. Discard seeds.

Return juice to saucepan, add sugar and stir until sugar is dissolved and mixture is boiling. Remove from heat and let cool. Pour into a plastic container or glass jar, and store in refrigerator for up to 4 weeks.

To serve, pour 1/2 cup (125 mL) blackberry syrup over ice cubes in tall glass. Fill up with soda water and garnish with a lemon twist, if desired. Serves 6.