Strawberry Blackberry & Caramel Mango Rosey Strawberry Recipe

Prep fruit

Rinse strawberries and blackberries. Hull and quarter the strawberries if large.

In a blender or food processor, combine the strawberries, blackberries, granulated sugar, lemon juice, and cold water. Blend until mostly smooth but still slightly textured (about 20–30 seconds).

Pass the blended mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid and pulp as possible. Discard seeds and solids left in the sieve.

Taste the strained base and adjust sweetness with up to 1 additional teaspoon sugar or a squeeze more lemon if needed. Chill in the fridge while you make the caramel mango syrup (about 10 minutes).

Warm the chopped mango in a small saucepan over medium-low heat with 1 tablespoon water for 2 minutes to soften.

Add brown sugar and butter to the saucepan. Cook, stirring constantly, until sugar dissolves and the mango begins to break down, about 3–4 minutes.

Using a stick blender or transferring carefully to a blender, purée the mango mixture until smooth. Return to the pan.

Stir in the heavy cream, vanilla extract, rose water, and a pinch of salt. Simmer gently for 2 minutes until slightly thickened. Remove from heat and let cool to warm (not hot).

If you prefer a thinner syrup, stir in 1–2 teaspoons of water. Taste and adjust rose water—start conservative; rose can be strong. Chill briefly if you want a cold syrup before assembly.

Fill two tall glasses half full with ice.

Divide the strawberry-blackberry base evenly between the two glasses (about 1/2 cup per glass).

Spoon 1–1 1/2 tablespoons of the caramel mango rosey syrup over the berry base in each glass. Do not stir — this will create a pretty layered look.

Top each glass with 1 cup chilled sparkling water, pouring gently to preserve layers. If you prefer it sweeter or more mango-forward, stir gently to combine.

Add a few sliced strawberries and 3 whole blackberries into each glass. Tuck 4 mint leaves into each drink and slide a lemon wheel onto the rim.

Serve immediately with a straw and a long spoon so guests can mix to taste. If desired, drizzle an extra 1 teaspoon of syrup on top for extra caramel-mango flavor.