BERRY ICY TREATS
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:
Recipes.Driscolls.com
recipe library MORE GOOD NEWS
Berries May Lower the Risk of
Parkinson’s A recent study by researchers at the Harvard School of Public Health, in Boston, that followed 125,000 subjects for 20 to 22 years, confirms that eating berries can lower the risk of Parkinson’s disease. The participants who con- sumed the most flavonoids, especially the anthocyanins found mostly in ber- ries, had a much lower risk of develop- ing the disease than those whose diet contained less or different classes of flavonoids.
July 2011 37
Blueberry Couscous Salad with Mango, Onion, and Lemon Dressing
This cool summer salad, with its fresh fla- vors, is easy to make and a pleasure to eat.
Serves 4
Strawberry Frozen Yogurt
This 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
½ cup orange juice 1
/3 cup water
½ tsp natural salt, divided ¾ cup whole wheat couscous 1 package blueberries
1 cup fresh mango cubes 1
/3 cup chopped red onion
2 Tbsp chopped fresh mint 2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil 1
/8 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 re- maining ¼ tsp salt, blueberries, mango, onion, mint, lemon juice, olive oil and pepper; mix well. Serve immediately or refrigerate until serving. Source:
Recipes.Driscolls.com
recipe library. 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, accord- ing 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.
3 cups strawberries, hulled 1¾ cups plain yogurt 2 Tbsp liquid honey or 4 tsp agave syrup
Additional strawberries Untreated rose petals
Courtesy of Driscoll’s ©2010; all rights reserved.
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