Cold-Infused Blackberry Soda

Ingredients

• 1 tablespoon black peppercorns
• 2 pounds very ripe blackberries, plus more for serving
• ½ cup sugar
• Pinch of kosher salt
• 2 fresh bay leaves, plus more for serving
• 9 cups club soda, divided
• Lemon wedges (for serving)

Steps

1. Crush peppercorns with a mortar and pestle or the side of a chef’s knife.
2. Pulse 2 lb. blackberries in a food processor until all berries are broken up but a few larger pieces remain. Strain through a fine-mesh sieve into a medium bowl, pressing down on solids to extract as much liquid as possible; discard solids. You should have about 3 cups very thick purée. Add crushed peppercorns, sugar, salt, and bay leaves and stir until most of sugar is dissolved. Transfer to a 1-qt. jar or an airtight container. Cover and chill 8–12 hours.
3. Strain purée through clean sieve into another medium bowl (you’ll have about 3 cups); discard solids.
4. To make 1 drink, mix ¼ cup purée with ¾ cup club soda in a measuring glass; taste and add more purée if you want it sweeter. Pour into an ice-filled glass. Garnish with a lemon wedge, a bay leaf, and a few blackberries.
5. Do Ahead: Purée can be infused and strained 3 days ahead. Cover and chill.