Blackberry Smash Mocktail Recipe

Cook and Mash

Place 1 cup fresh blackberries and 1 tablespoon granulated sugar in a small saucepan. Add 1/2 teaspoon fresh lime juice. Cook over medium-low heat, stirring occasionally, until berries break down and sugar dissolves, about 4–6 minutes.

Blend and Strain

Transfer the cooked berries to a blender or use an immersion blender and purée until smooth. Push the purée through a fine-mesh sieve into a bowl using the back of a spoon to remove seeds. You should have about 3 tablespoons (optional yield) of seedless blackberry purée. Let cool to room temperature.

Cool

If in a hurry, chill the purée briefly in the refrigerator (5–10 minutes). The purée should be cool or at room temperature before assembling the drink.

Fill a cocktail shaker or a large mixing glass halfway with ice cubes (about 1 cup). Add 3 oz fresh orange juice, 1/2 oz fresh lime juice, 3/4 oz simple syrup, and 2–3 tablespoons (about 1–1.5 oz) of the prepared blackberry purée. Note: adjust purée to taste for sweetness and intensity.

Shake vigorously for 10–12 seconds until the outside of the shaker feels cold to the touch. This chills and slightly dilutes the mix.

Strain the shaken mixture into a 10–12 oz highball glass filled with fresh ice (leave room for soda).

Top with 2 oz chilled club soda. Gently stir once to combine, lifting the fruit through the drink for a pretty swirl.

Thread 2–3 fresh blackberries on a pick or place them directly in the glass. Add a lime wheel or wedge to the rim and tuck a mint sprig into the top if using.

Serve immediately with a straw or stirrer. Taste and add a small splash more simple syrup if you prefer sweeter; or a squeeze more lime if you prefer brighter acidity.