Black Lux Berry 75 Recipe By Tasty

BLACKBERRY & THYME FRENCH 75 RECIPE BY TASTY

Steps:

• Thyme simple syrup: In a small pot, combine sugar, water, blackberries, and thyme sprigs. Whisk well and bring to a simmer. Let simmer for about 5 minutes and lightly crush the blackberries with a fork. Strain through a sieve and cool.
• Cocktail: Fill a cocktail shaker with ice. Add prepared simple syrup, NOLET'S Gin, lemon juice, tonic water, and one blackberry. Shake vigorously for 30 seconds.
• Strain into a coupe glass and top with sparkling wine.
• Garnish with a thyme sprig and remaining two blackberries.
• Enjoy!

MINT BERRY SMASH MOCKTAIL RECIPE BY TASTY

Steps:

• In a cocktail shaker, or a tall glass, muddle raspberries, blueberries, and mint.
• Add lime juice, sweetener, and ice, and shake until well combined. If you do not have a cocktail shaker, simply pour back and forth between two glasses until combined.
• Strain mixture over ice and top with a splash of soda water.
• Garnish with berries and mint.
• Enjoy!

ROSEBERRY MULE MOCKTAIL RECIPE BY TASTY

Steps:

• In a cocktail shaker or a tall glass, muddle blackberries and rosemary.
• Add sweetener and ice, shake until well combined. (If you do not have a cocktail shaker, simply pour back and forth between two glasses until combined.)
• Strain mixture over ice and add ginger beer and a squeeze of lime to taste.
• Garnish with blackberries and a sprig of rosemary.
• Enjoy!

MIXED BERRY SMOOTHIE MEAL PREP RECIPE BY TASTY

Steps:

• Put fruit in a freezer bag. Seal and store in freezer for up to 8-12 months.
• When ready to use, put milk, Greek yogurt, and frozen fruit into a blender and mix until consistency is smooth.
• Enjoy!

BLACKBERRY SORBET RECIPE BY TASTY

Steps:

• In the bowl of a food processor or high-speed blender, blend the blackberries and honey until thoroughly combined. Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still soft enough for scooping. If freezing overnight, cover with a lid or plastic wrap, and let it sit out at room temperature for 5-10 minutes before serving.
• Enjoy!

BLACKBERRY MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g of the blackberries and fill the muffin cases ¾ full. Poke 2 blackberries (or 4 halves) into the top of each muffin, so that they are sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

ROSEBERRY MULE RECIPE BY TASTY

Steps:

• To a cocktail shaker, add blackberries and rosemary. Muddle until juicy.
• Add agave, vodka, and ice. Attach cocktail shaker lid and shake well.
• Strain blackberry mixture over a copper mug filled with ice. Top with ginger beer, and squeeze a slice of lime into it.
• Enjoy!

ROSA LUX RASPBERRY SUNSET RECIPE BY TASTY

Steps:

• Place ½ cup (70 g) frozen raspberries and the orange juice in a small saucepan. Bring to a simmer over medium heat and cook for 5-6 minutes, until the raspberries have softened. Using a fork or a potato masher, mash the raspberries until they are broken down into a pulp. Continue to cook for another 5-6 minutes or until the liquid has reduced and the syrup has thickened slightly. Remove from heat and stir in the lemon juice. Strain, and let cool completely.
• Divide the cooled raspberry orange syrup between two highball glasses and add ½ ounce orange liqueur and 1 ounce tequila to each glass.
• Add the remaining frozen raspberries to the glasses as ice cubes, then fill each glass with Stella Rosa® Rosso Lux.
• Garnish with the mint sprig, orange wedges, and festive straws. Serve immediately.
• Enjoy!

BLACK LUX BERRY 75 RECIPE BY TASTY

Steps:

• Add the berries, lemon juice, and sugar to a large pint glass and muddle until the berries are smashed and have released their juices. Strain the liquid into a cocktail shaker, then add the gin and fill the shaker with ice. Shake until well chilled, about 15 seconds.
• Strain the cocktail between two champagne flutes. Fill each glass with Stella Rosa® Black Lux.
• Garnish with the lemon twists and serve immediately.
• Enjoy!