BLACKBERRY BASIL CRUSH
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Muddle the blackberries, lime juice, and basil with a wooden spoon into the bottom of a small glass pitcher.
- Divide the berry mixture among 4 glasses and top each glass with 1 tablespoon each agave nectar.
- Top off each glass with ice, and soda water. Stir with a cocktail spoon and enjoy.
BLACKBERRY CRUSH
Raise a glass to sunny days and balmy nights with this refreshing blackberry-and-vodka cocktail.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 7
Steps:
- In a glass, combine blackberries, lemon juice, and simple syrup; lightly crush berries to release their juice. Add ice and vodka; top with seltzer. Stir to combine. Garnish with a mint sprig.
Nutrition Facts : Calories 124 g
BLACKBERRY CRUSH
Make and share this Blackberry Crush recipe from Food.com.
Provided by Jill L. Margaritta
Categories Beverages
Time 10m
Yield 6 glasses, 6 serving(s)
Number Of Ingredients 5
Steps:
- ****To make simple syrup, bring 2 cups of water and 2 cups of sugar to boil over medium-high heat. Cool completely before using. Store in refrigerator for up to 2 months.
- In a small pitcher combine blackberries, lemon juice and simple syrup. Lightly crush the berries to release their juice. Add ice and vodka. Top with some seltzer. Stir to combine. Serve.
Nutrition Facts : Calories 90.4, Sodium 0.5, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 0.1
BLACKBERRY CRUNCH NO-CHURN ICE CREAM
Homemade ice cream that doesn't require an ice cream maker or special attachment for your mixer? You bet! I combine my cream cheese ice cream with swirls of blackberry jam and crushed spiced biscuit cookies for a delicious almost-homemade treat.
Provided by Kardea Brown
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
- Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
- Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
- Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.
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