Strawberry + Basil Margarita

2 oz. tequila

1 ½ oz. Strawberry Basil syrup

1 oz. lime juice

Add all ingredients to shaker w/ crushed ice. Shake & strain into rimmed glass. Garnish w/ strawberry & fresh basil leaf.

Blueberry + Lavender Mojito

2 oz. rum

¾ oz. lime juice

2 oz. Blueberry + Lavender syrup

6 mint leaves

club soda

Add Blueberry + Lavender syrup & mint leaves to highball glass & muddle. Fill w/ ice, add rum & lime juice, stir. Pour club soda. Garnish w/ blueberries.

Blackbery Spice + Sage Martini

2 oz. gin

1 oz. Blackberry Spice + Sage syrup

Chill martini glass. Shake Blackberry Spice + Sage Syrup & gin in shaker w/ ice. Strain cocktail into glass. Garnish w/ lemon twist & fresh sage leaf.

Peach + Mint French 75

1 oz. gin

¾ oz. lemon juice

½ oz. Peach + Mint syrup

4 oz. Prosecco

 

Shake all except Prosecco in shaker w/ ice. Strain into a flute, then fill w/ Prosecco. Garnish w/ peach slice & mint leaf. Swap Prosecco w/ club soda to make a Tom Collins.

Blackberry Spice + Sage Pear Crisp

4-5 cups fresh pears peeled and cut into chunks
2 TBSP sugar
1/2 cup blackberries (fresh or frozen)
2/3 jar Sallie’s Greatest Blackberry Spice + Sage Jam
1 cup all-purpose flour
½ cup sugar
½ cup butter 

 





Cook pears with 2 TBSP sugar to soften and reduce liquid in pears.  Drain pears and add blackberries and Blackberry Spice + Sage Jam and mix together. Spoon into a lightly greased 8 inch dish or a 9 inch deep dish pie plate. 

Combine flour, ½ cup sugar and cut in butter with a pastry cutter until the mixture is crumbly. Sprinkle on pear blackberry mixture. Bake at 375 degrees for 35 to 40 minutes or until top is bubbly and browned.  6 to 8 servings

Note: can add ½ cup of oats and ½ cup of flour if preferred vs. 1 cup all-purpose flour 

Serve with vanilla ice cream. Delicious!