Spiked Blackberry Marjoram Limeade Food

CUCUMBER LEMONADE

Steps:

• Puree cucumbers with 1/2 cup water in a blender. Strain through a fine-mesh sieve; discard solids. Combine cucumber juice and lemonade. Serve over ice.

SONIC CRANBERRY LIMEADE

Steps:

• Fill a large glass two-thirds full with ice.
• Pour the Sprite into the glass.
• Squeeze the lime wedges over the glass, then drop the wedges into the glass.
• Add the cranberry juice.
• Serve with a straw or stirrer.

SPICED BLACKBERRY JAM

Steps:

• Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.
• Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.
• Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).
• Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.
• Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.
• Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.
• For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.
• Cool on a rack and label. Store the jars in a cool, dry, dark place.

SPIKED BLACKBERRY-MARJORAM LIMEADE

Steps:

• Puree blackberries, lime juice, vodka, sugar, and marjoram in a blender. Strain through a fine-mesh sieve, pressing on solids with a flexible spatula; discard solids. Puree can be made ahead and refrigerated in an airtight container up to 2 days.
• Divide puree among 8 ice-filled glasses. Fill with seltzer; stir. Serve, garnished with blackberries, lime wedges, and marjoram.