In July – it’s all about the Berry!
Each year July marks National Raspberry, National Blueberry and National Blackberry month in addition to National Ice Cream month which we kicked of here at Gia On The Move with several do-it-yourself, hand made ice cream recipes.
Because we realize that dairy isn’t for everyone, we thought our non dairy eating readers especially, might enjoy a leaner, zero calories alternative filled with sweet, thirst-quenching, antioxidant rich, summer fruits.
So in case you might be looking for some delicious and easy recipes to get yourself in the “berry” spirit, below are some low-cal creations from Sparkling ICE – a zero-calorie, slightly carbonated beverage with bold flavor. We even heard they were a favorite at Coachella this year!
AND HAVE A BERRY, BERRY AWESOME REST OF SUMMER!
Sparkling ICE Pops
Ice Cube Tray (or your favorite ice pop making molds)
Toothpicks or popsicle sticks
I bottle Black Raspberry Sparkling ICE
1 container of fresh raspberries, chopped
Fill you trays or molds with Sparkling ICE, topping each with a scoop of chopped raspberries. If using ice cube trays cover tray tightly with tin foil. Poke a popsicle stick through the foil into each cube. If using an ice pop maker place the handle sticks into the molds. Place in the freezer for about 2 hours or until frozen. Enjoy!
Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Garnish with fresh berries.
- Place all ingredients in a small saucepot and bring to a boil.
- Reduce heat to low and simmer until syrupy and reduced by one third. Several factors can vary the cooking time (i.e. type of pot, brand of balsamic) so use your best judgment and keep a close eye on it at the 25 minute mark.
- Turn off the heat and let the pot sit to cool on stove for approximately 20 minutes.
- Refrigerate in an airtight container for up to 2 weeks.
Alternate Serving Suggestions
- Salad Dressing
- Glaze for fish, poultry, lamb, and vegetables
- Great for Caprese (sliced tomato/ mozzarella salad)
- Use warm as a sauce for your favorite cut of meat or vegetables
Ingredients for the Syrup
1 cup granulated sugar
1 bottle of Black Raspberry Sparkling ICE (chilled)
2 (6oz.) packages of fresh blackberries
Ingredients for the Puree
1 cup Sparkling ICE Black Raspberry (chilled)
1/3 cup cold water
- Place 2 cups of Sparkling ICE, sugar, and blackberries in a medium saucepan and bring to a boil.
- Reduce the heat to a simmer. After 10 minutes, turn off the heat and let the syrup sit until it becomes room temperature.
- Pour the syrup into an airtight container and place in the refrigerator until chilled (Approximately 30 – 60 minutes).
- After the syrup has cooled scoop out the fresh blackberries from the syrup and combine with 1/3 cup of cold water in a blender. (Reserve the leftover syrup, this will be used next). Pulse the berries and water together to make a puree. This should take approximately 30 – 60 seconds.
- Strain through a fine mesh strainer to remove seeds, and then return the puree to the syrup and refrigerate for 30 minutes.
- Add the remaining cup of Blackberry Sparkling ICE to the mixture for some extra fizz, and the sorbet base is ready.
- Freeze in your ice cream maker according to the manufacturer instructions.
At last, Sparkling ICE has made a great tasting, refreshing, zero calorie beverage “Perfectly Possible.”™ Sparkling ICE combines naturally flavored sparkling mountain spring water, vitamins and antioxidants and natural fruit juices for a bold, lightly-carbonated beverage that appeals to all age groups. Available in ten refreshing flavors: Coconut Pineapple, Lemon Lime, Kiwi Strawberry, Lemonade, Orange Mango, Pomegranate Berry, Pink Grapefruit, Black Raspberry, and NEW* Crisp Apple and NEW* Peach Nectarine. Sparkling ICE can be found in retailers nationwide. A great alternative to soft drinks, Sparkling ICE is caffeine free and sweetened with Splenda.