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Presented by Chef Timothy Groody Flatiron Kitchen + Taphouse Yield: Four Servings
1 ½ cup water
¾ cup sugar
1 cup blueberry cranberry juice
1 cup blueberries
zest of ½ orange
lemon juice to taste
Bring the sugar and water to a boil. Simmer and reduce to 1 ¼ cups. When reduced add the juice, blueberries and zest. Bring back to a simmer. Cook 10 minutes to soften the berries. Remove from heat and let cool slightly. Puree in a blender. Pour into a metal pan and place in the freezer. Let freeze 1 hr. Stir with 2 forks. Break up large chunks of ice. Continue to mix until all ice is chopped and liquid is frozen. Store in air-tight container.
1 cup fresh blueberries
2 white nectarines sliced right when needed
In a glass layer ice berries, nectarine and ice. Continue until you reach the top of the glass. Garnish with whipped cream and a few slices nectarine and berries. Serve immediately. Enjoy!!!!!
Place the ice in a blender with just enough juice to spin. Puree smooth. Add alcohol for adults. Layer with fruit and garnish as above.