Blackberry syrup and a short thyme steep make a bright sparkling-wine drink. The syrup formula follows Erin’s original Peanut Butter and Fitness recipe; this version adds a cooling allowance and measured serving and storage notes.

Ingredients

  • 12 US fl oz chilled Prosecco (4 fl oz per drink)
  • 2/3 cup blackberries, rinsed and sorted
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 5 to 10 small fresh thyme sprigs, rinsed
  • 3 rinsed blackberries for garnish, optional

Instructions

  1. Put the 2/3 cup berries, water and sugar in a small saucepan. Bring to a boil, then simmer about 5 minutes until berries soften; mash gently.
  2. Remove from heat, add thyme and steep 3 to 5 minutes. Strain through a fine sieve into a heat-safe container, pressing gently without forcing seeds through.
  3. Cool in an ice-water bath, then refrigerate until cold. Refrigerate within 2 hours of cooking, or 1 hour above 90 F. Allow about 25 minutes for straining and cooling, longer if needed.
  4. Measure the syrup recovery and divide equally among three chilled 8-fl-oz glasses.
  5. Slowly add 4 US fl oz Prosecco to each glass. Garnish each with one blackberry if using; serve immediately.

Yield and timing

Allow about 10 minutes to wash and measure, 10 minutes to heat, simmer and steep, and about 25 minutes to strain and chill. Cooling can take longer; cold syrup is the endpoint. Measure the recovery, often around 1/2 to 3/4 cup. Divide whatever you recover into three equal portions and add 4 US fl oz wine to each. With that recovery the liquid is about 5 1/3 to 6 fl oz per drink, before optional berries. Use 8-fl-oz glasses for pouring room.

Make ahead, storage and batching

Cool the syrup in a shallow heat-safe container in an ice-water bath, then refrigerate promptly at 40 F / 4 C or below and within 2 hours of cooking (1 hour above 90 F). Keep covered and use within 3 days as a cautious house limit. Normal smell does not establish safety; discard spoiled syrup without tasting. The publisher’s longer refrigerated suggestion is not a validated shelf life for every home batch.

For six drinks, double the berry, water, sugar and thyme quantities and use 24 US fl oz wine. Divide the chilled syrup into six equal portions; do not multiply a three-serving batch by six. A 750 ml bottle contains about 25.4 US fl oz, so it covers six 4-fl-oz pours. Add the wine as each drink is served. No fixed ten- or fifteen-minute fizz guarantee applies.

Measured variations

  • Replace Prosecco with 12 US fl oz dry Champagne or cava for three drinks. Sweetness varies by bottle, not simply by wine type.
  • For a nonalcoholic option, use 4 US fl oz per glass of a sparkling drink labeled 0.0% alcohol, or plain sparkling water. Keep the same syrup portion.
  • Replace blackberries with the same 2/3 cup raspberries or mixed berries. If too tart, dissolve 1 additional teaspoon sugar into the hot batch before cooling. Frozen berries can go straight into the saucepan; allow extra heating time until they soften.
  • Replace thyme with 1 small fresh rosemary sprig or 4 basil leaves; steep off heat for 2 to 3 minutes, then remove. For dried thyme, use 1/4 teaspoon for the batch and steep 2 minutes. These are house flavor options, not exact publisher formulas.

Troubleshooting and serving

If cold syrup is too thick, stir up to 1 teaspoon potable water into each syrup portion before adding wine. Gently stir once if needed; avoid repeated stirring. Chill the wine and glasses and pour slowly. A warmer syrup does not improve safety or guarantee more fizz.

Do not add unspecified extra fruit or reduce water in the current batch to chase flavor; use the measured alternatives above. Optional garnish is one rinsed blackberry per glass, included in the ingredient list. Keep thyme on the table rather than in the finished drink. See raspberry soda and elderflower French 75 for another fruit soda or sparkling cocktail.

Blackberry thyme prosecco fizz in a coupe glass, natural purple liquid, garnished with fresh blackberries and thyme sprig
Measure the ingredients and follow the complete method below.
Ingredients for blackberry thyme prosecco fizz measured out: fresh blackberries, thyme sprigs, sugar, water, and prosecco bottle
Measure the ingredients and follow the complete method below.
Prosecco being poured into coupe glass containing blackberry thyme syrup, liquid mixing and bubbling
Measure the ingredients and follow the complete method below.
Two blackberry thyme prosecco fizz cocktails in coupe glasses, natural purple color, garnished with berries and thyme
Measure the ingredients and follow the complete method below.

Sources and handling

Erin, Peanut Butter and Fitness: Blackberry Thyme Prosecco Fizz . Cooling added to total; dry ice directions not adopted. All substitution amounts are house variants, not exact publisher recipes.

FDA: Serving Up Safe Buffets . House shorter refrigerated limits are editorial choices, not laboratory shelf-life validation.