Ingredients
- 2 ounce (6-ounce) packages blackberries
- 1/2 cup mint syrup (recipe below)
- 1 cup plain nonfat yogurt
- 1/4 teaspoon salt
- 2 ounce (6-ounce) packages blackberries
- 1/2 cup mint syrup (recipe below)
- 1 cup plain nonfat yogurt
- 1/4 teaspoon salt
- 4 cup fresh mint leaves (neither firmly nor loosely packed)
- 1/2 cup light corn syrup
- 1 tablespoon ice cold water
Preparation
Baking Directions:
Smoothie:Place all ingredients in blender and blend on high for 45 seconds, or until mixture is smooth.
Strain through a fine mesh strainer.
Serve in chilled glasses.
Mint Syrup:In a 2-quart saucepot, bring 1-1/2 quarts water to boil.
Add mint into boiling water and stir to submerge all of the leaves.
Immediately remove from heat and strain, reserving the mint leaves.
Shock the mint leaves in a small bowl of ice water for just 1 minute.
Remove the mint from the water, squeezing the water from the leaves and patting them dry.
Using a chef’s knife, roughly chop the mint.
Place the mint in a blender with corn syrup and 1 tablespoon ice cold water.
Blend on high for 60-90 seconds until a bright green, smooth consistency is achieved.
(Note: if blended too long, the mint purée will heat up in the blender and the mint will turn brown.)
Pour mint syrup into a metal or plastic storage container, cover, and refrigerate.
Mint syrup will retain its color for approximately 4 to 5 days if refrigerated.
