Instant Pot Kahlua Recipe

INGREDIENTS

• 14 oz (350g) of Blackberries washed and air-dried.
• about 1 cup of White sugar (see instructions)
• 1 bottle Sparkling Water
• 1 lemon cut into coins

INSTRUCTIONS

To extract juice

1. Prepare your pressure cooker by adding one cup of water (or the minimum amount required), the trivet, an empty heat-proof container, and steamer basket filled with the berries in an even layer (see photos). You may want to reserve a few fresh berries to use as a garnish.
2. Close and lock the lid. Turn the heat to high until the pan reaches pressure, then begin counting 12 minutes cooking time at HIGH pressure.
3. When time is up, open the pressure cooker using the Natural Release method – move the cooker to a cold burner and don’t do anything (about 10 minutes).
4. The berries will still appear plump, but don’t be fooled – their precious juice has leaked out into the container, below, and they are filled with water now.
5. Pull out the steamer basket (you can make a lightly flavored fruit compote with the left-over fruit).
6. Next, carefully lift out the heat-proof container and pour the contents into a measuring cup.

To make syrup

1. Pour the extract in a heavy-bottom saucepan (if you have a pressure cooker set, you can use the smaller pan from the set).

Add twice the amount of sugar. For example, if the extract was ½ cup, add one cup of sugar. If the extract was ⅔ add 1⅓ cups, etc.

1. On medium heat, stir the mixture constantly until all of the sugar has dissolved completely and you no longer feel any grit with the spoon at the bottom of the pan (about 5 min.)
2. Store in the refrigerator for 1-2 months.

To make Italian soda

1. Add one spoon of syrup per glass – you might want to try it to see if the strength is right for you. Then, pour on the carbonated water. Serve with a stirrer, or garnished skewer for stirring, and a lemon coin.
2. Squeeze the lemon coin in the “soda” before drinking.
   Yeilds about 1 cup syrup.