Blackberrytequilasunrise Recipes

TEQUILA SUNRISE

Steps:

• Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.
• For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
• For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

TEQUILA SUNRISE

Steps:

• Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.

TEQUILA SUNRISE

Steps:

• Pomegranate Grenadine: Into a small pot over low heat, add pomegranate juice, sugar, pomegranate molasses, cloves, and star anise. Use a peeler to shave three long strips of orange peel. Over the pot, bend the peels in half lengthwise to release the citrus oils onto the other ingredients; then add peels to the pot. Stir syrup occasionally just until sugar dissolves, about 2-3 minutes; do not allow the syrup to boil, as the peels will become bitter. After the sugar has dissolved, immediately remove from heat and set aside to cool. Makes about 2 cups. (Note: Pomegranate Grenadine will keep in an airtight container in the fridge for up to 1 week. Ivy Mix recommends adding a shot of vodka to extend shelf life to 2 weeks.)
• Assemble: Into a highball glass, add tequila and top with ice cubes. Add orange juice and lime juice, and stir. Add Pomegranate Grenadine by slowly drizzling with one hand while rotating the glass with the other to create a "sunrise" effect. Garnish with a lime wedge and serve.

BLACKBERRY GRUNT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
• Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl. Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
• Make a well in the center of the flour-butter mixture; add buttermilk to the well. Stir with a rubber spatula or wooden spoon until dough just comes together.
• Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
• Turn dough onto the prepared parchment paper. Shape dough into a ball; wrap parchment paper around dough. Store in refrigerator while preparing the blackberry filling.
• Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
• Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat. Pour blackberry mixture into the melted butter and bring to a simmer. Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
• Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.

TEQUILA SUNRISE

Steps:

• Place ice cubes in a glass.
• Pour in tequila and orange juice.
• Slowly pour in grenadine and allow it to settle at the bottom of the glass before serving.
• Do not stir.
• Serve.

BLACKBERRY TEQUILA PUNCH RECIPE BY TASTY

Steps:

• In a large bowl, crush blackberries into a pulpy mixture. Pour in tequila.
• Slice limes and add them with mint sprigs, and stir mixture. Chill for at least 30 minutes.
• Chill for at least 30 minutes.
• Right before serving, pour cold ginger beer and club soda into the mixture. Serve.
• Enjoy!

BLACKBERRY TEQUILA SUNRISE

Steps:

• Fill tall glass 3/4 full with ice.
• Add orange juice and tequila and stir to blend.
• Add the Chambord, letting in sink to the bottom.
• Top with club soda if desired.
• Squeeze lime wedge into glass and drop wedge into glass.

CHICKEN TEQUILA SUNRISE

Steps:

• Preheat oven to 425 degrees.
• Spray a shallow baking pan (with sides) large enough to accommodate the chicken in a single layer with non-stick cooking spray.
• Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
• Remove from oven and pour off fat.
• Place onion slices under chicken pieces.
• Combine remaining ingredients and pour over chicken.
• Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.