Ingredients
- 10 cups filtered water
- 2 pints blackberries
- 1 pint raspberries
- 1/2 cup honey
- One 1-inch piece fresh ginger, peeled and sliced
- Pinch of kosher salt
- Juice of 1 lemon, plus lemon half-moons or wedges for garnish
- Ginger beer, to serve
- Bourbon, whiskey, or vodka, for serving (optional)
- Thyme sprigs, for garnish
Directions
- In a large stockpot over medium heat, add the filtered water, blackberries, raspberries, honey, ginger, and salt. Bring to a boil and simmer until the berries have burst and released their juices, 20 to 25 minutes.
- Strain through a fine-mesh sieve, add the lemon juice, and transfer to a fridge-safe vessel. Allow to cool completely.
- To serve, add ice to lowball glasses and pour over the ginger berry juice to about two-thirds up the glass. Top with some ginger beer and alcohol (if using). Garnish with lemon half-moons or wedges and thyme sprigs.
