Berry Icy Treats

Courtesy of Driscoll’s ©2010; all rights reserved.

Blackberry Mint Iced Tea

Served over ice, this flavorful beverage is a great way to quench thirst on the hottest days of summer.

Serves 8 (about 2 quarts)

5 organic black tea bags
¼ cup mint leaves, crushed; reserve one leaf per serving for garnish
4 cups boiling water
½ cup natural sugar (or use honey to taste)
6 (6-oz) packages blackberries, reserve two to three per serving for garnish

Place tea bags and mint in a heatproof pitcher. Add boiling water and steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Purée blackberries in a blender or food processor, then strain though a fine sieve. Discard pulp and seeds. Stir blackberry purée into tea. Taste and adjust sugar as desired. Chill. Serve over ice garnished with mint leaf and two or three blackberries.

Source: recipe library.

Blueberry Coucous Salad with Mango, Onion, and Lemon Dressing

This cool summer salad with its fresh flavors is easy to make and a pleasure to eat.Courtesy of Driscoll’s ©2010; all rights reserved.

Serves 4

½ cup orange juice
⅓ cup water
½ tsp natural salt, divided
¾ cup whole wheat couscous
1 package blueberries
1 cup fresh mango cubes
⅓ cup chopped red onion
2 Tbsp chopped fresh mint
2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
⅛ tsp black pepper

Combine orange juice, water and ¼ tsp of the salt in a small saucepan. Bring to a boil. Stir in couscous; cover, remove from heat and let stand 5 minutes. Transfer couscous to a bowl and fluff with a fork; cool 10 minutes. Stir in remaining ¼ tsp salt, blueberries, mango, onion, mint, lemon juice, olive oil and pepper; mix well. Serve immediately or refrigerate until serving.

Source: recipe library.

Strawberry Frozen Yogurt

Homemade frozen yogurt with fruitThis blend, made even more delicious with a natural sweetener, is a summertime variation of homemade yogurt with fruit. If desired, freeze the mixture in a frozen pop mold to make individual frozen treats.

Serves 6

3 cups strawberries, hulled
1¾ cups plain yogurt
2 Tbsp liquid honey or 4 tsp agave syrup
Additional strawberries
Untreated rose petals

In a blender, purée strawberries until smooth. Add yogurt and a natural sweetener of choice; pulse until evenly blended. Pour into a shallow, freezer-safe container and freeze, uncovered, for 40 minutes. Using a fork, break up ice crystals and return to the freezer for 1 hour or until firm. (Alternatively, freeze in an ice cream maker according to the manufacturer’s instructions.) Transfer to the refrigerator 15 minutes before serving. Serve in glass sundae dishes, garnished with strawberries and rose petals.

Source: 175 Natural Sugar Desserts by Angela and Ari Dayan, © 2007 Robert Rose Inc.; reprinted with permission.

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