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.
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.
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.
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.
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.
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!
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