After a some amazing suggestions and encouragement from you last week, I decided to take the leap and make the blackberry mint juleps from July’s Martha Stewart Living yesterday. I realize mine don’t look anywhere near as delicious the ones on the magazine pages, but what they lacked in beauty they made up for in taste. A day before the party, I pureed fresh blackberries with mint and sugar. The recipe, which only made four drinks, called for a half a cup of mint and six tablespoons of sugar for every pint of blackberries. Since I was serving drinks for about twelve, I tripled that amount. After mixing, the concoction had to be strained to get out the seeds and refrigerated overnight. Once the party was in swing, it was easy to blend the ice and bourbon and add the puree. Two words of caution: Without the bourbon, it was a rather dull fruit smoothie — NOT great for those who didn’t want it spiked. Also, blackberries stain like mad; think twice before serving around summer whites! — Angela M.