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 tomatillo-like berries, I couldn’t help but grab a basket of them. What I would do with them? No idea. At first I thought of adding them to a salad, but they are quite tart. I quickly decided sugar would be necessary. 

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
  • Cheesecloth

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. 

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