Pomegranateblueberrysparkler Recipes
BEST EVER BLUEBERRY COBBLER
This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.
Provided by Jen
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g
BLUEBERRY COBBLER
Make the most of summer's fresh fruit and mix up an easy Blueberry Cobbler. With a tender topping and a berry filling, this easy Blueberry Cobbler with Bisquick™ Original Pancake & Baking Mix is a dessert you'll be asked to make again and again. If you don't have fresh blueberries on hand, frozen blueberries achieve the same, great taste. For this Blueberry Cobbler recipe, just make sure the total volume of fruit remains the same if using frozen blueberries. Spoons up and enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
- In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
- Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 500, Carbohydrate 67 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 serving, Sodium 600 mg, Sugar 39 g, TransFat 2 g
BLUEBERRY-POMEGRANATE SLUSHY
This cooler has a nice piquant sweet-tart flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
Steps:
- Puree blueberries, pomegranate juice, agave, and ice in a blender until smooth. Serve immediately.
Nutrition Facts : Calories 130 g
POMEGRANATE SPARKLERS
This quicker version of our Saft Sparklers substitutes pomegranate juice for homemade fruit syrup.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 3
Steps:
- Boil juice in a medium saucepan until reduced by half, 5 to 7 minutes. Pour 1/3 cup juice into each of 8 ice-filled glasses. Top with 1/2 cup soda.
POMEGRANATE-GINGER SPARKLERS
Provided by Aarti Sequeira
Time 10m
Number Of Ingredients 4
Steps:
- Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.
- Remove from the heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger.
- Pop open the bubbly and grab a couple of champagne flutes. Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each. Top with the bubbly. Clink glasses and enjoy! (Store the remaining ginger syrup in the fridge. You can drizzle it into seltzer the rest of the week.)
BLUEBERRY POMEGRANATE SMOOTHIE
Steps:
- Place the pomegranate juice, blueberries, yogurt, honey and ice in a blender. Turn on high and blend until smooth. Serve in a reusable to-go cup.;
POMEGRANATE SPRITZER RECIPE BY TASTY
Here's what you need: pomegranate juice, sugar, lemon juice, sugar, lemon juice, pomegranate juice, sparkling wine, pomegranate seeds, fresh rosemary
Provided by Walmart
Categories Drinks
Yield 1 serving
Number Of Ingredients 9
Steps:
- Make the pomegranate molasses: In a small saucepan, stir together the pomegranate juice, sugar, and lemon juice. Bring to a simmer over medium heat, then reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until syrupy. Be careful not to burn the syrup. Remove the pot from the heat and let the pomegranate molasses cool completely before using. Any leftovers will keep in an airtight container in the refrigerator for up to 2 weeks.
- Make the cocktail: Add a few tablespoons of sugar to a small plate. Dip the rim of a champagne glass in the pomegranate molasses, then in the sugar to coat.
- Add ½ tablespoon of the pomegranate molasses to the bottom of the glass, then pour in the lemon juice and pomegranate juice. Fill the rest of the way with sparkling wine.
- Float the pomegranate seeds on the top of the cocktail and garnish with the rosemary sprig.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 330 calories, Carbohydrate 74 grams, Fat 1 gram, Fiber 1 gram, Protein 0 grams, Sugar 61 grams
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