Wondering what to do with that syrup left over from the Candied Meyer Lemon recipe? No need to toss it out. Added to your hot tea or drizzled over freshly-baked pound cake are great ways to use it, but you can also use it in an old fashioned soda fountain favorite.
Phosphates have been around since the early 1900's. It was basically a beverage made with fruit-flavored syrup and a blast of soda water or phosphoric acid to give it a bubbly lift. I make these year 'round depending on the fruit that is in season. Having that leftover syrup from the candied lemons and some frozen blackberries stashed in the freezer makes the perfect little "fizzy lift" I need in an afternoon treat. I'm jus' sayin'!
Meyer Lemon Blackberry Phosphate
In a tall glass, add in this order:
3-4 ice cubes
2 Tbs. of Lemon Simple Syrup (See previous post)
3 frozen Blackberries
Soda Water (I used Pellegrino)
1 straw (2 if you feel like sharing)