Archive for the ‘Huckleberry Drinks’ Category

Huckleberry Vodka Drinks | eHow.com

Huckleberries are sometimes identified as Alaskan blueberries, bilberries, whortleberries or red huckleberries. The huckleberry is notoriously difficult to …

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HUCKLEBERRY Soda, Five Flavors Gelled – Alineaphile

HUCKLEBERRY Soda, Five Flavors Gelled. Alinea Recipe, pages 200-203. Ahhhh, the tart sweetness of huckleberries! I remember the taste distinctly from my …

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Diviana Alchemy: Wild Huckleberry and Cherry Almond Shake

By divianaalchemy
Packed with antioxidants and wild fruit flavors, the huckleberries and cherries are amazing in this recipe. Picking wild berries in your area is fun and provides connection to the earth, a chance to wander and wonder outside, …

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Noshin’ Recipe: I Heart Huckleberries | TC Jewfolk

By Sara Rice
My prediction: huckleberries will be next trendy superfood. There’ve been blueberries, cranberries, pomegranate, and acai in recent years, but although huckleberries are similar enough in look and taste to be mistaken for blueberries, …

Huckleberry Ginn

Makes: Two cocktails

The earthy pine-iness of the gin blends effortlessly with the sweet and tart berries, invoking images of days so humid you can’t move. I can’t help but reference Twain in the drink’s name — kind of makes me want to find a river raft to float away on. Reduce the amount of simple syrup and use club soda instead of Sprite if you don’t like your drinks too sweet — it’ll be lighter with more nuanced flavors.

Ingredients:
1 Cup huckleberries (fresh or frozen)
3 oz/2 jiggers gin (I like Tanqueray)
1/2 oz simple syrup
12 oz Sprite or club soda

Directions:

1. Add huckleberries and gin to a blender; blend until mostly smooth.
2. Add simple syrup. Blend briefly.
3. Place a mesh strainer (small, preferably — and I don’t mean the kind in a bartending toolkit) over a low-ball glass and pour half the gin mixture through it, removing the large chunks. Do the same for the second glass.
4. Top with soda and add ice. Embrace the humidity.

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huckleberries « Mamacita’s best recipes

• 1 ripe banana    ( I throw them into the freezer when they get too ripe, then they are always at hand for shakes or baking.)
• 1/2 cup ice cubes
• 1/2 cup huckleberries ( or frozen blueberries )
• 1/4 – 1/2 cup milk
• 1/2 tsp vanilla
• 1 tablespoon honey or maple syrup

Put all ingredients into a blender and blend.  It will be thick enough to eat with a spoon.  If it’s too thick for your liking add a bit more milk.  Enjoy

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powderate: Breakfast berry smoothie and a scrumptous breakfast of …

By powderate
A huckleberry smoothie is an nitid way of having the very end of last summers wild huckleberries from the freezer. The early signs are promising for this season, at low elevation we have lots of berries forming on most varieties of …

Breakfast Smoothie: serves two

In the large jar of the blender place the following ingredients
1 c juice
1c plain yogurt
1 T organic coconut oil
1 t organic vanilla extract
1 c fresh or frozen berries
2 T ground chia or flax seed

Place the top on the blender and start the motor on low speed.  Increase speed after it has begun to turn over to prevent spilling over.  Add more juice to desired consistency.  Drink slowly to taste the flavors.

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Huckleberry Wine Recipe by Foreign Foods | ifood.tv

Huckleberry Wine recipe from ifood.tv.

Ingredients

5 pts. huckleberries

6 pts. water

2 1/2 lb. granulated sugar

1 yeast cake
Directions
Crush fruit.
Add 1 qt.boiled water which has been cooled to room temperature.
Let stand tightly covered for 24 hours.
Squeeze out juice using several layers of cheese cloth.
Discard pulp.
Boil 1 cup sugar in 1/2 gal.water for 1 minute.
Cool.
Mix with juice; add yeast and let ferment for two weeks.
Strain through several layers of cheese cloth.
Boil 1 cup sugar in 1/2 pt.water.
Let cool.
Add to huckleberry liquid in gallon jug.
Fit jug with fermentation lock and leave in warm place until fermentation ceases.
Bottle and let age at least six months.

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How to Infuse Huckleberries | Garden Guides

How to Infuse Huckleberries. Many trendy upscale clubs now offer cocktails made with unusual fruit infusions. These drinks mix clear liquor, fruit, …

Step 1

Pour 1 1/2 cups vodka through a filtering water pitcher 3 or 4 times to remove as many impurities as possible. Use a good quality vodka to make a drink worth creating.

Step 2

Chop 1 cup huckleberries with a sharp knife. The berries only need to be roughly chopped to help the alcohol to extract the flavor from inside the berries.

Step 3

Place the huckleberries and 1 1/2 cups filtered vodka into a glass jar. Put the lid on tightly and place it in a cool, dry place where it won’t be disturbed. Let the mixture infuse for two to three weeks.

Step 4

Mix 1 1/2 cups sugar and 1 1/2 cups water in a heavy pot. Heat on the stove, stirring regularly, until all the sugar has dissolved and the liquid is clear. Remove the pot from the stove.

Step 5

Allow the sugar syrup to cool to room temperature. When the liquid is cool, add it to the jar containing the huckleberry infusion. Taste to see if it is too sweet or too strong in alcohol. Adjust if necessary, adding more vodka if too sweet and more sugar syrup if too strong. Replace the lid and let it sit for another 10 days.

Step 6

Pour the mixture through coffee filters four times to strain out all the organic matter. When the liquid is clear and free of any specks, pour it into an attractive bottle for addition to your bar or for gift giving.

Five Margaritas from Top Arizona Restaurants | Huckleberry Margarita!

The Huckleberry Rita

• Ice (enough to fill blender)
• 2 1/2 oz silver tequila
• 1 1/4 oz triple sec
• 3 oz frozen limeade (do not dilute)
• juice of one fresh lime

Blend until smooth but thick. Put mix into a 10-oz ice cream cone-shaped glass. Squeeze ¾ oz “Huckleberry Magic” puree into the center of the glass.

Huckleberry Magic Puree

Cook 16 oz huckleberries, ½ cup sugar, 2 cups water together until they are soft. Put into a squeeze bottle. [Note: If you do not have access to huckleberries, substitute blueberries.]

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Life on the Outer Coast–Huckleberry Wine

By Natural History of Sitka Sound

Back to the wine; I used 4 lbs of frozen red huckleberries (Vaccinium parvifolium) and blueberries (V. ovalifolium [honest, it was a single species]). I didn’t keep track of the ratio of berry types, but it was mostly red hucks. …

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