3 berry recipes
The last couple of years, my gooseberry bush has been especially productive. I had all these plans to make a gooseberry soda, inspired by a Twitter conversation I had (@richardlevangie recommended macerating gooseberries, draining, throwing in some simple syrup and club soda), but I have to admit I ended up just eating them all. There’s always next year. I also saved this Gooseberry and elderflower cordial recipe from The Guardian that I’d like to try.
The one recipe that I consistently make every year is One-Pint Raspberry Jam from the Canadian Living website. It’s so easy I can start the jam, put the kettle on, make tea, throw a piece of bread in the toaster oven and scoop the fresh warm sauce right onto my toast. Okay, maybe it takes a couple of minutes more than that, but that’s how quick it is to make. I usually put one jar in the fridge and any extra into a jar with a screw-top lid to freeze. It’s delicious over ice cream and also makes a great hostess gift.
I recently discovered a new favourite berry recipe. I went to an event hosted by BC Blueberries and came home with a couple of pints and a packet of recipes. The one pint made its way into my yogurt and granola for a few breakfasts, and the other into a pitcher for the Iced Blueberry Green Tea recipe listed below.
Iced Blueberry Green Tea
Ingredients
- 2 cups (300 g) blueberries, fresh or frozen, divided
- ¼ cup (60 ml) honey
- 3 bags (10 g) green tea bags or looseleaf tea
Directions
- In a saucepan, bring 3 cups of water, 1½ cups of blueberries and the honey to a boil for 2 minutes.
- Remove from heat, add the tea bags and steep for 6 to 7 minutes.
- Strain through a sieve and add 1 cup of cold water.
- Serve on ice with remaining blueberries as garnish.
- For a cocktail version, add vodka or amaretto to taste.
Recipe courtesy of the BC Blueberry Council
Share your berry recipes!
