This lavender baron dim blackberry frozen yogurt glide is my mid year drink mascot. First off, there's dessert included (easy decision) and, much more significantly, it was propelled by the mocktail (or artificial tail?) bar that Sherrie set out for the #bossbabefestMSP retreat a month ago – complete with severe dark tea, imbued basic syrups, fruity bushes, and a ceaseless stock of La Croix to make it shimmer. I'll be tasting my buoy variety of the fruity severe dark tea soft drink for the remainder of summer to affect interminable a sensation that this has happened before of the most epic Minnesota weekend.
I puréed stout blackberries with severe concentrated tea and a home grown lavender-injected straightforward syrup, and blended it in with shining water for a mid year soft drink to pour on scoops of my ultra-smooth coconut-based veggie lover vanilla bean dessert. Lavender improves the baron dim notes, helping them both face the tart blackberries. Without both, the flavors get tangled, yet together, you can undoubtedly select the flower, unpleasant tea, sweet natural product, and velvety coconut notes in each taste.
These lavender duke dark blackberry frozen yogurt coasts are an image of my blistering summer days at home with another child. A solid portion of caffeine to get me as the day progressed, lavender for a sprinkle of refined resistance, and splendid berry poignancy mixed into the severe natural organic product syrup that is effervesced up with pop and energetically poured over vanilla bean frozen yogurt.
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INGREDIENTS
Lavender Simple Syrup
- 3/4 cups sugar
- 1/2 cup water
- 1 tablespoon culinary dried lavender*
Bitter Earl Grey Tea
- 1½ cups boiling water
- 5 earl grey tea bags (or 2½ tablespoons loose earl grey tea)
- 2 cups blackberries
- Juice of half a lemon
- 3 cups sparkling water
- 1½ pints vegan vanilla bean ice cream (or your favorite vanilla ice cream)
INSTRUCTIONS
- Prepare the simple syrup. Head the sugar, water, and dried lavender in a small saucepan over medium heat, just until the sugar melts, about 3-5 minutes. Remove from heat and cover to let steep for 10 minutes. Strain the syrup and let cool.
- Brew the tea. Pour the boiling water over the tea bags and let steep for 5 minutes. Remove tea bags, pressing excess liquid from the bags, and let cool.
- Purée the lavender simple syrup, earl grey tea, blackberries, and lemon juice in a blender until smooth. Strain the puree to remove any seeds. You should have about 3-3½ cups of puree.
- In a large pitcher just before serving, slowly and carefully add the sparkling water to the blackberry puree (it should foam up a lot!).
- Place 2-3 scoops of ice cream in each of six large glasses and pour blackberry soda over the top. Add a splash more sparkling water to add a little foam to the top and serve immediately.
For more detail : bit.ly/2UkZxf4
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