Blackberries With Mint Tea Syrup And Yogurt Food
BLACKBERRY MINT ICED TEA
This blackberry mint iced tea is the perfect drink recipe. It uses fresh blackberries, fresh herbs, and green tea for a refreshing drink.
Provided by Aimee
Categories Drinks
Number Of Ingredients 6
Steps:
- In a tumbler or glass, muddle together 3 blackberries and 3 mint leaves.
- Add cubes of ice to the glass.
- Add the simple syrup and top with the iced tea.
- Stir with cocktail stirrer or straw so tea, simple syrup, and blackberries are mixed together.
- Top with lemon slice, blackberry, and additional mint, if desired.
MINT TEA SYRUP
I make regular iced tea, and use this to add to it. Using a squeeze bottle makes it more convient to add to an individual glass of tea. From Chef Bobo's Good Food Cookbook, by Robert Surles.
Provided by WiteShadow
Categories Beverages
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Bring all items to boil.
- Stir in sugar.
- Remove from heat.
- Let steep for 30 minutes.
- Strain syrup.
- Transfer to squeeze bottle and chill.
BLACKBERRY MINT ICED TEA
A spectacular garden summer treat that is very healthy and delicious. Blackberries are preferred, but you can use any typ berries. Using honey keeps it clean eating, but you can opt for sugar or Splenda if you prefer.
Provided by 2Bleu
Categories Beverages
Time 30m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot, boil 4 cups of water. Remove from heat, tear the mint leaves in half and add to the pitcher along with the tea bags. Stir gently, cover and let steep about 10-15 minutes.
- Meanwhile, Puree blackberries in a blender or food processor, strain into a 2 quart pitcher (discarding pulp and seeds). Strain the water into the pitcher, discarding tea bags and mint. Add in honey, tasting and adjusting to your desired sweetness. Top with cold water to fill, stirring to incorporate.
- Chill for at least 4-6 hours in the refrigerator. Serve over ice and garnish with a mint leaf and some blackberries.
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.)
MIXED BERRY SALAD WITH MINT
Strawberries, blackberries, and blueberries at their peak make for the most spectacular sweets. A few sprigs of mint give this salad a refreshing twist.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together sugar and liqueur. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate, up to 4 hours).
Nutrition Facts : Calories 66 g, Fiber 3 g, Protein 1 g
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- In a medium saucepan, combine the water, sugar, mint leaves and stems or dried mint, and lemon zest. Bring to a boil. Remove from the heat and let stand, covered, for 20 minutes. If using fresh mint, remove it and the lemon zest with a slotted spoon and discard. If using dried mint, strain the syrup.
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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.
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