Blackberry Rosemary Infused Sparkling Water Recipes

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BLACKBERRY AND SAGE INFUSED WATER

Muddling the sage leaves a bit before adding the blueberries and water will intensify their flavor in the final product. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 5m

Yield 8 servings (1 cup each).

Number Of Ingredients 3



Blackberry and Sage Infused Water image

Steps:

  • Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

Nutrition Facts :

2 quarts water
1 cup fresh blackberries
3 fresh sage sprigs

BLACKBERRY HERB COCKTAIL

Categories     Alcoholic     Blackberry     Rosemary     Sparkling Wine     Summer     Gourmet     Drink

Yield Serves 6

Number Of Ingredients 6



Blackberry Herb Cocktail image

Steps:

  • Simmer blackberries, sugar, water, and rosemary in a small heavy saucepan, uncovered, stirring occasionally, until thickened and reduced by about two thirds, about 20 minutes.
  • Pour into a very fine sieve set over a glass measure and let stand 5 minutes (there will be about 1/3 cup). Discard solids (do not press on them). Chill syrup, covered, until cold.
  • Divide Prosecco among 6 small flutes, then pour 1 1/2 teaspoons syrup into each drink.

2 cups fresh blackberries
1/4 cup plus 2 tablespoons sugar
2/3 cup water
1 1/2 tablespoons finely chopped fresh rosemary
1 (750-ml) bottle Prosecco (Italian sparkling white wine), chilled
Garnishes: fresh rosemary sprigs and blackberries

PLUMS & BLACKBERRIES IN ROSEMARY SYRUP

This seasonal dessert is can be prepared in advance with any leftovers perfect for breakfast

Provided by Good Food team

Categories     Dessert, Lunch, Supper

Time 30m

Number Of Ingredients 7



Plums & blackberries in rosemary syrup image

Steps:

  • Put the sugars into a saucepan with 250ml/9fl oz cold water. Heat gently and stir until the sugars have dissolved, then bring to the boil and simmer for 10 mins to reduce slightly.
  • Add the lemon zest and juice, rosemary and plum halves, bring back to a simmer and cook gently for 10 mins until the plums start to soften. Tip the blackberries into the pan and stir gently to warm through. Serve in bowls with scoops of ice cream.

100g golden caster sugar
50g light muscovado sugar
2 lemons, pared zest and juice
4short sprigs rosemary
4 ripe plums, halved and stoned
300g ripe blackberry
vanilla ice cream, to serve

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