Blackberries With Mint Tea Syrup And Yogurt Recipes
BLACKBERRIES WITH MINT TEA SYRUP AND YOGURT
Provided by Amy Finley
Categories Dessert Low Fat Kid-Friendly Quick & Easy Yogurt Low Cal Blackberry Summer Healthy Low Cholesterol Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Pour boiling water over tea and steep 1 minute. Add sugar and stir to dissolve. Cool. Divide blackberries among 4 bowls. Pour mint tea syrup over berries. Spoon dollop of yogurt atop berries and serve.
BLACKBERRY-MINT SYRUP
Categories Sauce Berry Fruit Dessert Vegetarian Blackberry Mint Summer Chill Vegan Bon Appétit Fat Free Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Stir 1/4 cup water, sugar and mint in medium saucepan over medium heat until sugar dissolves and syrup comes to simmer. Remove from heat. Cover and let steep 5 minutes. Add thawed blackberries with juices, reserved blackberry puree from Frozen Blackberry-Cream Pops, and cassis. Transfer mixture to blender and puree until smooth. Strain sauce into medium bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Chill until cold. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
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- In a small saucepan over low heat, combine the sugar, water, and mint leaves. Heat until the sugar is melted, stirring occasionally, about 3-4 minutes.
- Rinse the berries. Remove the stems from the strawberries and cut into bite-sized chunks. Combine all of the berries in a bowl. Pour about half of the cooled syrup over the top and gently toss to coat. Add more syrup as needed.
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