blackberry bellinis

This weekend summer really turned on the charm giving way to the kind of days where you come to appreciate each moment, no matter how simple, for what it really is: precious, and fleeting, and lovely.

I’m sure you know just the kind- those filled with good friends, good wine, and good food- the kind where you can always catch a warm breeze. Where you take your sunglasses off the shelf, grab the sunscreen from the cupboard, and spend your days with blue skies overhead and green grass underfoot.

 The kind that allows you to slide into the season just before it starts to slip away.

We wore bare feet and ate loads of fresh caught salmon (Thanks Jeff!). We drank beer from red cups and listened to music on the grass and wished it would never end.

It will end, of course- probably sooner rather than later- but for now I’m happy that there’s rosé to drink, lakes in which to swim, and blackberries abound.

Blackberry Bellini

This is a perfect cocktail for late summer dinners, except I don’t think people would remember a single other thing you made. And if you invited me over, I might never leave. That’s not to say that you shouldn’t though…

4 cups fresh blackberries

sprig of mint

1 tablespoon lemon juice

½ tablespoon sugar (optional)

1 bottle prosecco

In a medium bowl muddle together blackberries, mint, lemon juice, and sugar until the mixture is pulpy and mostly juice. Strain blackberry mixture through a fine mesh sieve into another medium bowl,  pressing down on fruit until all the juice has been extracted. Divide blackberry mixture evenly among serving glasses. Add prosecco and stir to combine. Don’t fret- mixture will foam up a little when the prosecco is added, just pour slowly and wait for foam to clear. Garnish with additional blackberries and mint if desired.