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From the Farmer

Cool Berry Puree

Published on Recipes

Make your summer berries into a puree and enjoy throughout the day! Start your day with a smoothie or bellini, have some berry lemonade with your lunch, and then a popsicle for dessert! Use any fresh berries you have on hand.

Berry Puree

Berry Puree

Ingredients 
4 cups sugar 
2 cups water 
2 cups berries (blackberries, blueberries, strawberries, gooseberries, currants, etc.)

Instructions 
Cook sugar and water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Puree 1 cup berries (currants, gooseberries, blueberries, etc.) in a blender with 1/4 cup sugar syrup. Strain and store in a bottle or mason jar. Refrigerate until ready to use.

Berry Kale Smoothie

Makes 1 smoothie

Ingredients 
½ cup liquid of your choice (coconut water, milk, almond milk, etc.) 
¼ cup berry puree 
½ cup Kings Creamery Vanilla Yogurt 
1 cup shredded kale 
ice cubes

Instructions 
Add all ingredients to blender and blend until smooth.

Berry Bellini

Ingredients 
1 part berry puree 
2 parts champagne or prosecco

Instructions 
Pour berry puree into champagne flute, then top with champagne and serve.

Berry Yogurt Popsicles

Makes 8 - 1/2 cup popsicles

Ingredients 
1 recipe berry puree (see above) 
2 cups Kings Creamery Vanilla Yogurt

Instructions 
Lightly mix yogurt and berry puree in a bowl, until marbled. Pour yogurt and berry mixture into popsicle molds. Freeze and enjoy once frozen!

Berry Lemonade

Serves 12

Ingredients 
1 recipe berry puree (see above) 
6 c. cold water 
1 c. sugar 
3 c. fresh lemon juice 
3 strip lemon peel 
ice cubes 
seltzer or club soda 
Garnish: berries, mint, lemon slices

Instructions 
In 4-quart saucepan, heat 2 cups water with 1 c sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil 3 minutes. Remove saucepan from heat and let cool.

Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups water. Makes 13 cups. Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days.

To serve: Pour over ice, then add 1oz vodka or gin per serving, and top it off with seltzer to taste. Garnish with fresh berries, lemon slices, and mint leaves.