BLACKBERRY COLLINS
Not a fan of blackberries? This cocktail recipe will be just as good with blueberries-or any other berry you like.
Provided by Samin Nosrat
Categories Bon Appétit Cocktail Summer Drinks Gin Lemon Juice Blackberry Berry
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring blackberries, sugar, and 1/2 cup water to a boil in a medium saucepan, stirring until sugar is dissolved. Reduce heat so that liquid is at a simmer and cook, stirring occasionally, until fruit is very soft, 20-25 minutes. Let blackberry syrup cool, then strain through a fine-mesh sieve into a large pitcher, pressing on fruit to extract as much liquid as you possibly can; discard solids.
- Add gin and lemon juice to syrup in pitcher. Add ice to fill and stir until chilled, about 3 minutes.
- Fill Collins glasses with ice cubes and divide cocktail among glasses. Top each with ¼ cup club soda and garnish with lemon wheels.
BLACKBERRY COULIS
This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts
Provided by Good Food team
Categories Condiment
Time 20m
Yield Makes about 150ml/¼ pint
Number Of Ingredients 3
Steps:
- Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
- Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar
10 BEST BLACKBERRY COCKTAILS
Try blackberry cocktails when you want something tart, fruity, and vibrant. Enjoy mojitos, sangria, Moscow mules, and more with these easy recipes.
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
BLACKBERRY CRUMB BARS
Blackberry Crumb Bars are an easy, sweet summer breakfast. Bakery-style layer bars with a buttery crumb topping and fresh blackberry filling.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees and spray an 8x8 pan with baking spray.
- Add flour, sugar, brown sugar, baking powder, salt, butter and egg to a food processor and pulse until a crumbly dough starts coming together.
- Add half the dough to your baking pan and press down in an even layer gently.
- In a large bowl mix the blackberries, lemon juice, 1/4 cup sugar and cornstarch.
- Pour mixture over the crust.
- Crumble the remaining flour mixture over the top of the blackberries.
- Bake for 40-45 minutes until golden brown.
Nutrition Facts : Calories 154 kcal, Carbohydrate 22 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 22 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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5/5 (2)Estimated Reading Time 50 secsServings 8
- Bring blackberries, sugar, and ½ cup water to a boil in a medium saucepan, stirring until sugar is dissolved. Reduce heat so that liquid is at a simmer and cook, stirring occasionally, until fruit is very soft, 20–25 minutes. Let blackberry syrup cool, then strain through a fine-mesh sieve into a large pitcher, pressing on fruit to extract as much liquid as you possibly can; discard solids.
- Fill Collins glasses with ice cubes and divide cocktail among glasses. Top each with ¼ cup club soda and garnish with lemon wheels.
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- In a cocktail shaker, muddle 3 blackberries. Fill the shaker with ice and add the bourbon, lemon juice, and simple syrup and shake well.
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- In a large glass measuring cup combine 1 cup of the blueberries, the lemon juice and honey. Using a muddler or the back of a spoon, gently bruise blueberries against side of cup. Stir in gin.
- Strain through a fine-mesh sieve into a large pitcher. Slowly pour in club soda; stir gently. Serve in glasses filled with crushed ice. Add the remaining 1/2 cup blueberries and lemon wedges.
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- Share them fresh. Store bought blackberries are expensive and they usually don’t taste like much. Many people don’t have the time, patience, or mobility to go out and pick their own.
- Freeze them. To freeze blackberries, I turn them out onto cookie sheets, pick out any debris, then flash freeze them for a few hours. After that, I weigh them out into bags of one or two pounds each, making sure to label each bag with the weight, the year, and anything else I want to remember, like where I picked them if it was somewhere unusual.
- Make blackberry juice. If you have a lot of berries, juice is an indulgence. I once made a nice Blackberry Rhubarb Juice using honey instead of sugar.
- Make blackberry syrup. It’s great to have in the fridge for summer drinks. Here’s an easy recipe from The Kitchn.
- Make blackberry shrub. A shrub is basically a fruit syrup that includes vinegar. As the website for Shrub & Co. explains, “Vinegar works much like citrus in your drinks — it quenches thirst, cleanses the palate and is very refreshing.”
- Make blackberry liqueur. I’ve made blackberry liqueur so many times that I’m surprised I’ve never posted a recipe here. It’s another simple project for blackberries.
- Make blackberry condiments. BBQ sauce, ketchup, vinegar. These all sound intriguing to me, though ketchup seems “interesting” in the weird sense of the word.
- Make blackberry fruit leather. Again, this is such an easy thing to do. You can use a dehydrator or just your oven on a low setting. (I think I’ll do blackberry-plum leather this summer.
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