BLUE RIDGE BLACKBERRY LEMON BARS
Steps:
- HEAT oven to 325 degrees F. Toss together in a large mixing bowl oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon peel and salt until well blended.
- SPRINKLE mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
- SPRAY 13 x 9-inch baking pan with no-stick cooking spray. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust
- BAKE 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. Sprinkle evenly with reserved oat mixture, pressing down gently.
- RETURN to oven; bake 15 to 20 minutes, or until crust is golden brown.
- *To toast nuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
BLACKBERRY SORBET
Provided by Barbara Kafka
Categories quick, ice creams and sorbets, dessert, side dish
Time 18m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Stir sugar and water together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, being sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Remove from oven and uncover. Let cool. Refrigerate until cold, several hours or overnight.
- Pass blackberries through a food mill fitted with the fine disk. Whisk in lemon juice, black currant syrup and sugar syrup. Refrigerate until cold.
- Place in an ice-cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 45 grams
LEMON SORBET
Whether you serve it in chilled bowls or scoop it into cut lemon halves, this creamy four-ingredient sorbet is both sweet and tart. It makes a delightfully refreshing finish to any meal. -Goldene Petersen, Brigham City, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 cups.
Number Of Ingredients 5
Steps:
- Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2 minutes. Cool completely. , Stir in lemon zest and juice. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. , Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze until firm, about 4 hours. If desired, serve in cookie cups with lemon wedges and top with additional lemon zest.
Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY, BLACKBERRY, AND PEACH SORBET
A mixture of blackberries, strawberries, and peaches. This sorbet is deliciously refreshing during the summer.
Provided by BakingQueen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h20m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water to a boil in a small saucepan; remove from heat and add sugar. Stir until completely dissolved. Pour syrup mixture into a heat-proof container, cover halfway with plastic wrap, and place in the refrigerator until completely chilled, 45 to 60 minutes.
- Put blackberries, strawberries, and peach slices into a blender and blend until pureed. Add the fruit puree to the chilled sugar syrup and strain the mixture to remove the seeds. Stir in lemon juice. Cover and refrigerate until the mixture is chilled, about 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 180 calories, Carbohydrate 46 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.5 g, Sodium 1.8 mg, Sugar 44 g
LEMON SORBET WITH STRAWBERRY SAUCE
You can pull together this crowd-pleasing dessert in a moment's notice when you keep a few simple ingredients on hand.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 10
Number Of Ingredients 4
Steps:
- In blender container or food processor bowl with metal blade, combine strawberries, sugar and liqueur; blend until smooth.
- To serve, scoop sorbet into individual dessert dishes. Spoon about 2 tablespoons sauce over each. If desired, garnish with additional fresh berries.
Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 37 g
LEMON SORBET WITH BLACKBERRY SAUCE
Categories Dessert Freeze/Chill Blackberry Lemon Summer Vegan Bon Appétit
Yield Serves 10
Number Of Ingredients 3
Steps:
- Place frozen berries in large bowl. Sprinkle sugar over berries; let stand until berries are just thawed but still cold, about 1 hour. Using fork, coarsely mash berries. (Can be made 4 hours ahead. Cover and refrigerate.)
- Spoon sorbet into dessert glasses. Top with blackberry sauce and serve.
BLACKBERRY SORBET
Make and share this Blackberry Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 2h
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.
- Increas the heat and boil without stirring for 1 minute.
- Turn off the heat and let the mixture cool completely.
- Place the sugar syrup, blackberries, lime juice, and liqueur in a blender; process until smooth.
- If desired, pour the puree through a strainer to remove the seeds.
- Cover and refrigerate until cold.
- Stir the chilled berry puree, then freeze in batches (if necessary) in your ice cream maker following the manufacturer's instructions.
- When finished, the sorbet will be soft but ready to eat.
- For firmer sorbet, transfer mixture to a freezer container; freeze several hours.
Nutrition Facts : Calories 200.2, Fat 0.7, Sodium 2.9, Carbohydrate 50.5, Fiber 7.7, Sugar 30.6, Protein 2
LEMON SORBET WITH CHUNKY BOYSENBERRY SAUCE
Categories Food Processor Berry Citrus Dessert Freeze/Chill Low Sodium Bastille Day Summer Chill Vegan Bon Appétit
Yield Serves 6
Number Of Ingredients 4
Steps:
- Combine berries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is heated through. Transfer mixture to processor and blend using on/off turns to chunky puree. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
- Spoon sorbet into bowls. Spoon sauce over. Garnish with mint and serve.
BLACKBERRY DAIQUIRI SHERBET
The summer I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and the two blend together beautifully! -Shelly L. Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/4 quarts.
Number Of Ingredients 7
Steps:
- Place blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer's directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.
Nutrition Facts : Calories 147 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
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