BLACKBERRY-BOURBON ICED TEA
Provided by Bobby Flay
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.
- While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.
- Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)
- Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).
BASIC VANILLA MILKSHAKE
Steps:
- In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.
VANILLA BEAN-NUTMEG SHAKE WITH BLACKBERRY SWIRL
Steps:
- Combine blackberries and sugar in a small saucepan and cook, over low heat, until slightly thickened and sugar is dissolved. Mash the blackberries slightly with a fork and let cool.
- In a blender, combine 1/3 cup milk, 10 ounces of ice cream, vanilla bean seeds and the nutmeg and blend until smooth. Fill a tall milkshake glass 1/3 of the way with some of the milkshake, add a few tablespoons of the blackberry puree, fill 1/3 of the way with more milkshake, then a few tablespoons of the puree and finish with the remaining milkshake. Use a straw to stir and swirl the mixtures together. Garnish with a few fresh blackberries and serve.
BLACKBERRY SHOOTERS
Provided by Bobby Flay
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a pitcher, muddle the blackberries along with 1/4 cup Simple Syrup. Stir in the gin and lemon juice. Taste and add simple syrup as needed. Refrigerate for at least 30 minutes before straining.
- Fill 4 to 6 shot glasses with crushed ice. Top off with the blackberry mixture and garnish with the reserved blackberries. Serve immediately.
- Combine the sugar with 1 cup water in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved. Let cool. Transfer to a container and refrigerate, covered, for up to 1 month.
- Yield: about 1 1/2 cups
ROASTED PEACH AND BLACKBERRY SMOOTHIE
Provided by Bobby Flay
Time 1h5m
Yield 2 drinks
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
- Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses.
Nutrition Facts : Calories 216 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 48 milligrams, Carbohydrate 42 grams, Fiber 9.5 grams, Protein 13 grams, Sugar 24 grams
BLACKBERRY SHAKES
Steps:
- Combine all but a few blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
- Put the cooked berries, the ice cream, pomegranate juice and milk in a blender and puree until thick and creamy. Pour into tall glasses and garnish each glass with a few berries.
BLACKBERRY SHAKES (BOBBY FLAY)
I first saw this prepared on Bobby Flay's Grill It! Show a few years ago. And I recently stumbled across the copy of the recipe that I printed immediately after watching that episode. In warmer weather when you're cooking outdoors more often, you can do as Bobby Flay did and put the sugared blackberries in a metal bowl and heat them right on your outdoor grill.
Provided by Northwestgal
Categories Low Protein
Time 10m
Yield 4 shakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the pint of blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
- Put the cooked berries, ice cream, pomegranate juice and milk in a blender and puree until thick and creamy.
- Pour into tall glasses and garnish each glass with a few berries.
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