Blackberry Mint Juleps Recipe!

 

Servings: 4

 

Ingredients:

1 pint fresh blackberries, rinsed and dried
1/2 cup superfine sugar (I subbed Splenda with great results)
1/2 teaspoon pure vanilla extract
1 large bunch mint
crushed ice
1 cup Bourbon
seltzer water, chilled (I subbed diet lemon lime soda with great results)

Directions:

1 In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes.
 

2 Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds.
 

3 For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon.
 

4 Fill with crushed ice, 1/4 cup bourbon and a splash of seltzer. Garnish with a mint sprig.

Source: http://www.food.com/recipe/blackberry-mint-juleps-364348

Blackberry Ice Cream Recipe!

 

Yields: 1 Quart

 

Ingredients:

2 cups fresh blackberries, rinsed
1 cup sugar, divided
1 egg yolk
1 cup half-and-half
1 cup whipping cream
1/8 teaspoon cinnamon
1/2 teaspoon vanilla

Directions:

1 Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly. Puree in blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.
 

2 Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min).
 

3 Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture. Whisk in blackberry puree.
 

4 Cool and chill the ice cream base mixture for 1-2 hours or overnight.
 

5 Pour cold mixture into electric ice cream machine and process according to manufacturer's directions (takes about 25 minutes in my Cuisinart electric ice cream maker).

Source: http://www.food.com/recipe/blackberry-ice-cream-131896

Lemon Blackberry Cake Recipe!

 

Ingredients:

1 (18 1/4 ounce) box lemon cake mix
1 (3 1/2 ounce) box instant lemon pudding
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
1 tablespoon lemon juice, I used concentrate
2/3-1 cup blackberry jam (for 8 " or 9 inches layer cake)
2 (1 lb) cans lemon frosting
1 pint fresh blackberries, for garnish (optional)

Directions:

1 Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
 

2 Cool 10 minutes.
 

3 Invert cakes from pans onto rack to cool.
 

4 Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
 

5 Let cool completely.
 

6 Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
 

7 Top with second cake. (Jam side up.).
 

8 Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.

Source: http://www.food.com/recipe/lemon-blackberry-cake-186402