5 cups brewed hibiscus tea
1 1/4 cups gin
1 cup Blackberry Simple Syrup, recipe follows
1 cup fresh lemon juice
1/4 cup creme de mure
Blackberries, for garnish
1 cup sugar
One 6-ounce container blackberries
Combine the hibiscus tea, gin, Blackberry Simple Syrup, lemon juice and creme de mure in a pitcher. Taste for balance and adjust as necessary. Pour into rocks glasses over fresh ice, garnish with a blackberry and serve.
First make the simple syrup: Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
Add 1 cup of the cooled simple syrup to a blender with the berries and blend until smooth. Strain out the seeds and pulp before using.
Keep any remaining simple syrup in the refrigerator, covered, for up to 1 week.
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