1、Blackberry Tea Sangria

  • Makes: 8 servings
  • Serving Size: 3/4cup sangria + 1/2 cup sparkling water
  • Carb Grams Per Serving: 15
  • Blackberry Tea Sangria recipe

    Ingredients

    • 1750 - milliliter bottlered wine, such as Zinfandel
    • 118 1/2- ounce bottleunsweetened iced tea, chilled
    • 1/4 cup sugar*
    • 26 - ounce containersfresh blackberries
    • 1 orange, thinly sliced
    • Mint leaves
    • 27 1/2- ounce bottlesblackberry sparkling water, such as Hint Fizz or plain sparkling water, chilled

    Method

    Cook and stir over medium-high heat just until sugar is dissolved. Remove from heat and let cool completely.
  • In a large pitcher combine half the blackberries and the orange slices. Use a muddler or the handle of a spoon to coarsely mash the fruit. Add the wine mixture. Cover and chill for at least 4 hours or up to 24 hours.
  • Serve wine mixture over ice, if desired, and garnish with remaining blackberries and mint leaves. Top each with about 1/2 cup sparkling water.
  • Recipe Tip

    *Sugar Substitute: Sugar substitute is not recommended.

    https://www.truecookbook.com/recipe/blackberry-tea-sangria-10950/

    2、Apple-Blackberry Pie

  • Makes: 8 servings
  • Serving Size: 1wedge
  • Makes: 8 wedges
  • Prep: 40 mins
  • Slow Cook: 3 hrs to 3 hrs 30 mins (high)
  • Stand: 1 hr
  • Apple-Blackberry Pie recipe

    Ingredients

    Method

    1. Line a 6-quart oval slow cooker with nonstick pan lining paper. Transfer Pastry Crust to prepared cooker (pastry should extend 2 to 3 inches up the sides). If desired, use a fork to press top of pastry to lining paper.
    2. In a medium bowl toss together the next six ingredients (through cinnamon). Stir in cream. Spoon mixture into crust in cooker. Sprinkle with Streusel Topper.
    3. Cover and cook on high for 3 to 3 1/2 hours or until filling is bubbly and pastry is golden, giving crockery liner a half-turn halfway through, if possible. Turn off cooker. Let stand, uncovered, 1 hour. If desired, serve with ice cream.

    3、Blackberry and Sage Shrub Syrup

  • Makes: 24 servings
  • Serving Size: 1/4 cup (2 ounces)
  • Makes: about 6 cups
  • Prep: 20 mins
  • Slow Cook: 4 hrs (low)
  • Stand: 1 hr
  • Blackberry and Sage Shrub Syrup recipe

    Ingredients

    Method

    1. Remove 1 tablespoon zest and squeeze 1/2 cup juice from lemons. In a 4-quart slow cooker combine lemon zest, lemon juice, and the next three ingredients (through vinegar). Cover and cook on low for 4 hours. Stir in sage. Let stand, uncovered, 1 hour.
    2. For syrup, press berry mixture through a fine-mesh sieve (you should have about 6 cups syrup); discard solids. Store, covered, in the refrigerator up to 3 months. Use to prepare desired beverages.

    4、Blackberry-Banana Lemon Trifles

  • Makes: 6 servings
  • Start to Finish: 10 mins
  • Blackberry-Banana Lemon Trifles recipe

    Ingredients

    Method

    1. Prepare pudding mix according to package directions, stirring in lemon peel with milk. Transfer pudding to a serving bowl or dish. Top with sliced bananas, berries, and shortbread cookies. Garnish with lemon zest and fresh mint.

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