Purple And Yellow Cows Recipes

Steps:

• Put the grape juice concentrate and milk in the blender.
• Add the ice cream to the grape juice mixture.
• Cover blender with lid, and blend on high speed 30 seconds. Pour the shake into the drinking glasses, and serve right away.

Steps:

• In a blender, combine milk and grape juice concentrate. Add ice cream; cover and blend until smooth. Serve immediately.

Steps:

• Combine all ingredients in a blender.
• Blend until smooth.
• Pour into glass and drink immediately.

Steps:

• To make the sherbet:
• In a bowl, whisk together the milk, cream, water, sugar, corn syrup, and salt in a medium heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Transfer the mixture to a bowl and cool over an ice bath until room temperature.
• Purée the blackberries in a food processor. Strain the purée through a medium-mesh, then a fine-mesh sieve, discarding the seeds. There should be 3/4 cup pure. Stir the purée, cassis, and lemon juice into the cream. Refrigerate for 4 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze the sherbet until scoopable, about 4 hours, depending on your freezer.
• To make the soda:
• Remove the rind from the pineapples. From the top, cut the pineapples into quarters. Remove and discard the core. Cut the pineapple flesh into 1-inch pieces. Purée in a food processor until smooth. Strain through a medium-mesh sieve, discarding the pulp. There should be about 4 cups pure. Refrigerate the pure for at least 30 minutes or up to 24 hours.
• To serve:
• Put the pineapple purée in a large pitcher. Stir in the 6 tablespoons sugar and the salt. Taste for sweetness, adding a little more sugar if necessary. Stir in the seltzer water. Grind the ice in a food processor until it has the consistency of shaved ice. Divide the ice among eight 12-ounce glasses. Fill with pineapple soda. Put several scoops of cassis-berry sherbet in each glass. Serve immediately, with straws and long spoons.
• In advance:
• The pineapple purée can be made a day ahead and refrigerated. Mix it with the seltzer just before serving.