Blackberry Crush Recipes

BLACKBERRY BASIL CRUSH

Steps:

• Muddle the blackberries, lime juice, and basil with a wooden spoon into the bottom of a small glass pitcher.
• Divide the berry mixture among 4 glasses and top each glass with 1 tablespoon each agave nectar.
• Top off each glass with ice, and soda water. Stir with a cocktail spoon and enjoy.

BLACKBERRY CRUNCH NO-CHURN ICE CREAM

Steps:

• Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
• Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
• Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
• Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
• Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.

BLACKBERRY CRUSH

Steps:

• ****To make simple syrup, bring 2 cups of water and 2 cups of sugar to boil over medium-high heat. Cool completely before using. Store in refrigerator for up to 2 months.
• In a small pitcher combine blackberries, lemon juice and simple syrup. Lightly crush the berries to release their juice. Add ice and vodka. Top with some seltzer. Stir to combine. Serve.