Berry 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.

THE ULTIMATE BERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed.
• Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved.
• Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps.
• Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

BERRY CRUSH

Steps:

• Place berries in an airtight container or plastic bag and freeze for 1 1/2 hours.
• Place half of the frozen berries in a blender. Add ice, almonds, sugar, milk, liqueur, and as many more berries as will fit. Blend until there is enough room to add more berries. Add remaining berries and blend until thick and smooth. Divide among four serving dishes. Garnish with chopped almonds and serve immediately.
• (Per Serving)
• Calories: 158
• Saturated Fat: .6g
• Unsaturated Fat: 4.2g
• Cholesterol: 1.1mg
• Carbohydrates: 24.6g
• Protein: 3.2g
• Sodium: 7mg
• Fiber: 4.1g

LEMON BERRY CRUSH SMOOTHIE

Steps:

• Place milk, Crystal Light, yogurt, blueberries and ice cubes in blender container; cover.
• Blend on high speed until smooth; serve immediately.

BLACKBERRY CRUSH

Steps:

• In a glass, combine blackberries, lemon juice, and simple syrup; lightly crush berries to release their juice. Add ice and vodka; top with seltzer. Stir to combine. Garnish with a mint sprig.

PINE BERRY CRUSH

Steps:

• Add sugar and Water to a saucepan to make simple syrup.
• Puree Berries.
• Strain.
• Add orange juice and lime juice to berry puree mixture.
• Combine Pineapple Rum to the mixture.
• Pour simple syrup through the strainer, add to mixture.
• Stir.
• In a glass add ice and chopped cilantro. Stir.
• Pour Rum mixture.
• Finish with cilantro.
• Enjoy.