Blueberry Rosemary Bramble Recipes

THE BRAMBLE

Steps:

• In a cocktail shaker, add gin, lemon juice, and simple syrup. Fill with with ice cubes. Cover and shake briefly, about 10 seconds. Uncover and use a strainer to pour the cocktail into a rocks glass. Fill glass to the top with crushed ice. Drizzle blackberry liqueur over the ice, creating a "bramble" effect. Garnish with a lemon wheel and blackberries skewered with a cocktail toothpick. Serve immediately.

EASY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
• Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
• Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

FROZEN BLUEBERRY LEMONADE

Steps:

• Combine the sugar with 6 cups water in a medium saucepan and bring just to a simmer over medium-low heat, stirring until the sugar is dissolved. Turn off the heat and cool to room temperature, then stir in the lemon juice.
• Add a few blueberries to each compartment of 2 ice cube trays and cover with lemonade (you will use about half the total amount). Freeze completely, about 4 hours. Refrigerate the remaining lemonade.
• Combine the blueberry lemonade ice cubes and the cold lemonade in a blender and blend until smooth. Serve immediately.

PINE VALLEY BRAMBLE

Steps:

• Combine the hibiscus tea, gin, Blackberry Simple Syrup, lemon juice and creme de mure in a pitcher. Taste for balance and adjust as necessary. Pour into rocks glasses over fresh ice, garnish with a blackberry and serve.
• First make the simple syrup: Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely.
• Add 1 cup of the cooled simple syrup to a blender with the berries and blend until smooth. Strain out the seeds and pulp before using.
• Keep any remaining simple syrup in the refrigerator, covered, for up to 1 week.

BLACKBERRY BRAMBLE

Steps:

• Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Turn off heat and let cool to room temperature.
• In a rocks glass, muddle 4 of the blackberries, 1/2 mint sprig and 1 ounce of the cooled simple syrup. Add 2 ounces of the vodka and 3 ounces of the blackberry juice, and fill with crushed ice. Stir gently. Top off with 2 ounces of the club soda. Garnish with a blackberry and a mint sprig.

ROSEMARY-BLUEBERRY SAUCE

Steps:

• Combine all ingredients in a small saucepan set over medium heat. When the mixture reaches a simmer, reduce the heat to low and cook, stirring occasionally. Taste and add more minced rosemary, if necessary, and continue simmering the sauce until the blueberries have mostly broken down and it is thick enough, in between a syrup and a jam (test the cooled consistency by dropping a bit on a chilled saucer).
• Serve immediately or let it cool and store it in the fridge for several days.