The Rickey style of cocktails is an easy-drinking summer favorite. Generally comprising a spirit, citrus (often lime) and soda, the simple mix produces a tart, refreshing cocktail.
That formula is even better with the addition of blackberries, a fruit that grows wild in many parts of the country and reaches its peak at the same time as the summer heat. How to make it even better? Turn all of those summer flavors into snow-cone format.
This recipe from cookbook author Jessica Battilana does exactly that, first making a blackberry simple syrup of sorts, then adding vodka and lime juice and freezing the mix until it can be scraped into the fluffy, snowy texture we all fondly recall from childhood.
It’s easy as (blackberry) pie—and so much more fun.
- 6 tablespoons granulated sugar
- 1 1/2 cups blackberries
- 4 ounces vodka
- 3 tablespoons lime juice, freshly squeezed
- Garnish: 4 blackberries
- Garnish: 4 lime wheels
In a small saucepan over low heat, combine sugar with 1/4 cup water. Heat, stirring occasionally, until the sugar dissolves. Remove from heat and add the blackberries. Let stand for 10 minutes, then coarsely mash the berries with a fork. Pass the mixture through a fine-mesh sieve into a clean bowl, pressing hard on the solids to extract the juice.
Stir in the vodka and lime juice and pour into a wide glass or stainless steel pan; the liquid should be about one inch deep. Transfer to the freezer and freeze for two hours.
Remove the mixture from the freezer and rake the tines of a fork across the surface to break up any ice crystals that have formed. Return to the freezer and let freeze until solid (at least eight hours or overnight).
Just before serving, remove from the freezer and rake the fork across the surface, scraping and breaking it up until it resembles fluffy shaved ice.
Divide among four paper cones or chilled coupes and garnish each with a blackberry and a lime wheel. Serve immediately.