Berry Berry Fizz Food

GIN-BERRY FIZZ

Steps:

• Muddle strawberries and sugar in a mixing glass until crushed. Add gin and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with seltzer.

CHAMBORD BERRIES WITH ICE CREAM

Steps:

• In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
• Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.

BERRY STRIP

Steps:

• For the crust, set a rack in the middle level of the oven and preheat the oven to 350 degrees.
• On a floured surface, pound the dough gently to soften it and roll it into a rectangle about 7 inches wide and 12 to 15 inches long. Trim edges and arrange on baking pan. Cut two 1-inch strips from the length of the dough, leaving a 5-inch wide rectangle. Pierce the large rectangle well with a fork and wet the long ends with water, using a pastry brush. Apply the strips of dough to the moistened edges and press down well with fingertips to make the strips adhere to the base. Indent the sides of the strips with the back of a paring knife and pierce the narrow strips at 1/2-inch intervals with the point of a paring knife. Chill the tart crust for an hour.
• For the pastry cream, bring milk to a boil with half the sugar in a small saucepan. Whisk yolks in a bowl and whisk in remaining sugar and flour. Whisk the milk into the yolk mixture, then return mixture to the pan over the heat and whisk constantly until the custard boils and thickens. Remove from heat and whisk in vanilla and butter. Scrape the filling into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold.
• To bake the tart crust, place it in the oven and bake for about 30 minutes, until well risen and deep golden. Cool in the pan on a rack.
• To finish, spread the pastry cream in the cooled crust and scatter the berries over the pastry cream, covering it entirely. Dust with confectioners' sugar immediately before serving.

BERRY BERRY COOL PIE

Steps:

• MIX together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
• FREEZE 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired.

RASPBERRY FIZZ

Steps:

• In a mixing glass or tumbler, combine grapefruit juice and syrup. Place ice in a highball glass; add juice mixture. Top with club soda.

BANANA BERRY FIZZ

Steps:

• Place ingredients in a blender and pulse until frothy.

LEMON BERRY FIZZ

Steps:

• Combine all in a large punch bowl.
• Mix well.