Blackberry-Thyme Bellini

To make the blackberry-thyme syrup, in a saucepan over medium-high heat, combine the blackberries, sugar, lemon juice and thyme and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring frequently, until the berries have broken down and become juicy, about 20 minutes. Strain the syrup through a fine-mesh sieve into a clean container, cover and refrigerate for up to 5 days.

To make the thyme simple syrup, in a small saucepan over medium-high heat, bring the water to a simmer. Add the sugar and thyme and stir until the sugar is dissolved. Remove from the heat and let cool. Strain the syrup through a fine-mesh sieve into a clean container, cover and refrigerate for up to 2 weeks.

To assemble the drinks, in each of 6 Champagne flutes, combine 1/2 oz. (15 ml) blackberry-thyme syrup and 1/4 oz. (7 ml) thyme simple syrup. Top off each flute with 4 oz. (125 ml) of the prosecco. Garnish each drink with 1 blackberry and 1 thyme sprig. Serves 6.

Adapted from Williams Sonoma Cocktails (Weldon Owen, 2017)