Blackberry Sage Recipes
BLACKBERRY AND SAGE INFUSED WATER
Muddling the sage leaves a bit before adding the blueberries and water will intensify their flavor in the final product. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 5m
Yield 8 servings (1 cup each).
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.
Nutrition Facts :
BLACKBERRY SAGE PROSECCO COCKTAIL
Who says that Prosecco cocktails are only for tropical climates? Try this twist on a Prosecco bellini during the holidays - or anytime, we won't tell! Garnish with fresh blackberries and a sage leaf.
Provided by Cocktail Jim
Categories Drinks Cocktail Recipes Champagne Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Combine 2 tablespoons Prosecco, blackberry juice, and sage leaves in a glass; mash with a cocktail muddler. Pour in remaining Prosecco; stir gently.
- Strain cocktail into a chilled stem glass.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 22.1 g, Protein 0.4 g, Sodium 17 mg, Sugar 2.1 g
BLACKBERRY-SAGE THUMBPRINT COOKIES
This is a very different cookie than anything you've ever had, but man, are they good!! PLEASE try them this year on your Christmas cookie trays, you won't be disappointed! Recipe came from Better Homes and Gardens Feb. 2002, from Camilla Saulsbury.
Provided by littlethibault
Categories Dessert
Time 35m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. In a bowl combine flour, cornmeal, sage, and baking powder. Set aside. In a large mixing bowl cream butter and add brown sugar, beat until combined. Beat in egg yolks, lemon zest and vanilla. Mix in the flour mixture. Shape dough into 3/4 inch balls, place 1 inch apart on ungreased baking sheets. Lightly press the tip of your thumb into the center of each ball. Fill the centers with about 1/4 teaspoons of the blackberry preserves. Bake 10 minutes or until the bottoms are lightly browned. Cool on cookie sheet for 1 minute and then transfer to rack to cool completely.
Nutrition Facts : Calories 74.2, Fat 3.3, SaturatedFat 2, Cholesterol 14.4, Sodium 26.8, Carbohydrate 10.6, Fiber 0.3, Sugar 5.5, Protein 0.7
BLACKBERRY-AND-SAGE SHRUB
You can make a shrub into a low-alcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif. Try our Strawberry-and-Tarragon and Peach-and-Bay Laurel variations, too.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 2h40m
Yield Makes 2 1/2 cups shrub base (enough for about 20 servings)
Number Of Ingredients 6
Steps:
- In a large nonreactive pot (such as stainless steel), combine berries, sugar, and sage. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegars and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard sage. Strain shrub base; reserve pickled berries (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.
- Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more sage and fresh berries, if desired. Serve immediately.
More about "blackberry sage recipes"
BLACKBERRY (SAGE) SORBET - TAMING OF THE SPOON
From tamingofthespoon.com
5/5 (1)Category DessertCuisine AmericanTotal Time 40 mins
- In a blender, purée blackberries until smooth. Strain blackberry mixture through a fine mesh strainer into a 4-cup glass measuring cup, rubbing it through with a rubber spatula. Discard the remaining seeds and solids. You should have about 2 1/3 cups blackberry purée. Set aside.
- Combine water, sugar, and sage over medium high heat. Heat mixture until it just begins to simmer, stirring until sugar is dissolved. Remove from heat and let steep, uncovered, for 30 minutes. Strain sugar syrup into a large bowl. Stir in blackberry purée and lemon juice until evenly mixed.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until sorbet is the consistency of thick slush. Then, transfer the sorbet to a freezer-safe container, cover and freeze until firm before serving, 3 to 4 hours.
FRUITY SHRUB RECIPE - THE ALMOND EATER
From thealmondeater.com
5/5 (1)Total Time 24 hrs 5 minsCategory DrinksCalories 129 per serving
- Combine blackberries, sage, sugar, and vinegar in a bowl and muddle mixture for 4-5 minutes or until blackberries have broken down a bit.
- Cover bowl and place it in the refrigerator for 48 hours, muddling for 1 minute one time each day.
- After the 48 hours, run mixture through a mesh strainer, discarding the fruit but keeping the juice.
- For each drink: add 2-3 tbsp blackberry juice to your cup. Then, add ice and pour tonic water over top. Optional: add a fresh squeeze of lime juice. Also optional: add your favorite alcohol!
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