Berry And Rose Geranium Smoothie Recipes
BERRY AND ROSE GERANIUM SMOOTHIE
When I go to a farmers' market in summer, I can't resist buying more fruit than I need. I blame those cut fruit samples - one taste, and I'm filling my bag. Fruit from the market is already ripe, and there are times when I need to use up what I have. Smoothies are a great solution; you can blend a lot of fruit into one drink, more than you'd cut up and stir into your morning yogurt.This week I tried something different. I didn't use frozen bananas in these recipes, as I usually do for smoothies, and I decided not to use dairy. Some of this week's offerings are pure fruit and ice, sweetened with a rose geranium-infused syrup or agave nectar. When I needed to bulk up a smoothie or make it creamier, I used almond milk. Except for one made with dates and figs, you'll find these smoothies only moderately sweet. In all of them, you can really taste the fruit. Fragrant rose geranium is very easy to grow in pots, and a little goes a long way. I use it to make a syrup that I add to just about anything I make with berries.
Provided by Martha Rose Shulman
Categories shakes and smoothies
Yield One serving
Number Of Ingredients 8
Steps:
- Place all of the ingredients in the blender. Blend until frothy, about one minute. Serve at once.
- Combine the sugar and water, and bring a to a boil. Reduce the heat, and simmer three to five minutes until slightly thick. Add the rose geranium sprigs to the pot, turn off the heat and cover tightly. Allow the rose geranium to steep for 15 minutes. Strain into a jar, and place in the refrigerator. The syrup will keep for about a week.
BERRY SMOOTHIE
With two busy teenage boys in our house, getting everyone to eat well before school is a challenge. This thick berry smoothie recipe is quick to fix and delicious, too. -Patricia Mahoney, Presque Isle, Maine
Provided by Taste of Home
Time 5m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.
Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 40mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.
SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM
Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 12-15
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
- Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
- Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
- Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).
Nutrition Facts : Calories 694 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
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