Pineberrycrush 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.

CRANBERRY CRUSH COCKTAIL

Steps:

• Place cranberries, ginger, cranberry syrup, and both bitters in a mixing glass; muddle until cranberries pop and release their juice. Add ice, gin, Ramazzotti and lime juice; shake until chilled.
• Double-strain into a chilled cocktail glass. Add a splash of tonic water and garnish with lime twist.

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.

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

PINE MELON CRUSH

Steps:

• Peel the fruits, cut to size and pass through the juicer.
• Pour the mixture into a shallow tray and freeze until semi solid.
• Break up with a fork.
• Refreeze until solid again, then break up with a fork again and place in serving glasses.
• Serve with a spoon.

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

PINEAPPLE CRUSH

Steps:

• Put all the ingredients, EXCEPT the ginger ale and sliced fruit into the blender and mix on maximum seed until ice is crushed.
• Fill tall glasses to jut over half full and top up with ginger ale.
• Decorate the rim of the glass with slices of orange and lemon. Serve immediately.

STRAWBERRY CRUSH

Steps:

• Place strawberries in an airtight container or plastic bag and leave in the freezer for 1 1/2 hours.
• Remove strawberries from freezer. Place half of the frozen strawberries in the jar of a blender. Add ice, whole almonds, sugar, milk, and liqueur and as many more strawberries as will fit. Blend until there is enough room to add more strawberries. Add remaining strawberries and blend until smooth and spoonable. Divide among 4 serving dishes. Garnish with slivered almonds and serve immediately.

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.