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Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Blackberry Coolers for Hot Summer Days

Hot summer days call for cool, refreshing beverages and I’ve got a great one for you today. First, as you can see from the photo, it is gorgeous to look at. Your guests will be impressed! But, it is also light and refreshing. Plus, it is versatile—you can also make it with raspberries instead of blackberries if you prefer. Personally, we like blackberries at our house so that’s how I usually make it.

In addition, you can use non-dairy ice cream and it is still delicious. In fact, I’m fond of coconut-based “ice cream” because I like the flavor but use what works in your household. Enjoy!!!!

Blackberry Coolers

Reprinted with permission from www.GfreeCuisine.com, Carol’s weekly online subscription e-cookbook that generates a personalized grocery shopping list just for you!

Blackberry Coolers

Cool, refreshing Blackberry Coolers from www.GfreeCuisine.com

2 cups fresh blackberries

3 tablespoons water

3 tablespoons sugar, or to taste

1/4 gallon vanilla ice cream of choice (can use non-dairy coconut or rice versions)

20 ounces seltzer water

Fresh mint, for garnish

[1] In a small saucepan, combine all but 12 of the blackberries with the water and sugar and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the berries are very soft—roughly 7 to 10 minutes. Remove from the heat and cool.

[2] Press the blackberries through a sieve set over a bowl and discard the solids. Refrigerate the blackberry mixture until cold.

[3] To serve, divide the ice cream among 4 tall (at least 16 ounce, to contain the fizzing!!) glasses. Pour the seltzer on top, then divide the blackberry mixture evenly in each glass. Garnish with the remaining whole blackberries and a sprig of mint. Serve immediately with straws and spoons. Makes 4 coolers (16 ounce glasses). For 8 small servings, use 8 ounce glasses.

per 16 ounce glass serving: 357 calories; 6 grams protein; 16 grams total fat; 5 grams fiber; 10 grams saturated fat; 50 grams carbohydrates; 63 mgs cholesterol; 146 mgs sodium

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