Golden Berry superfruit in a gin cocktail? So much better than juicing.
Truthfully, I had to Google 'goldenberries' - and you know what Google told me? That this Incan Berry fights cancer, reduces cholesterol, and might as well cause world peace. I further read that these golden little guys are often dried like raisins, or eaten with fruit. Ha! Not around here - around here, we serve them straight up with gin.
I wonder if adding a cup of sugar and a shot of gin detracts from the fruit's superfood powers? I'm not going to google that.
I often get my recipe inspiration while roaming the aisles of the grocery store. When I happened upon these
Using my blender, I pureed them, then strained out the approximate 10 billion seeds using cheesecloth, and made a syrup with their juice.
The flavor is hard to put your finger on, but if I were to go with one, it'd be Tang. Remember in college when it was cool to order 10 tang-bangs at the bar? I always regretted those nights the next morning when I woke up with a pounding headache and a sugar induced semi-coma. This cocktail is a sophisticated tang-bang with coconut dancing in the background. It's absolutely delicious, so don't let the process of syrup making deter you from this - it really only takes about 10 minutes to cook!
Golden Berry & Gin Cocktail
- .5 oz. lime juice
- 1 oz. golden berry syrup
- 1.5 oz. gin
- Topped with coconut LaCroix
Step 1: In a shaker, combine lime juice, syrup, and gin. Shake well over ice.
Step 2: Pour liquid into a glass, and top with coconut LaCroix. Enjoy!
golden berry syrup
- 1 cup goldenberries, peeled
- .5 cup water
- 1 cup sugar
Step 1: Using a blender, puree the berries and water together.
Step 2: Strain the mixture through cheesecloth. You should have about 1 cup of liquid.
Step 3: Combine puree and sugar in a small saucepan. Heat on low until the sugar is completely dissolved.
Step 4: Allow syrup to cool, store in refrigerator for up to 2 weeks.