July 6th, 2012 § § permalink
2 ounces white rum
1 ounce lime juice
1 ounce fresh Raspberry Mint Syrup*
Shake all ingredients together in a shaker. Strain into a chilled rocks glass. Garnish with a fresh mint leaf and fresh raspberry.
* Fresh Raspberry Mint Syrup – Combine 1 cup of water, 1 cup of sugar and 1 teaspoon of lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool completely. Add 2 handfuls of fresh raspberries and a handful of fresh mint leaves. Blend the mixture in a blender until ultra smooth.
May 12th, 2011 § § permalink
Makes one cup
Ingredients
1 cup fresh raspberries
¼ cup fresh mint leaves
Juice of one lime
¼ cup herbal simple syrup (mint & parsley combo)
Directions
Place all the puree ingredients in a blender and blend until smooth.
May 12th, 2011 § § permalink
Makes one drink
This zippy little drink is sure to refresh and enliven the pallet. The freshness of the mint, parsley and fresh lime, combined with the tangy fresh raspberries, makes your mouth tingle with completeness!
Ingredients
Crushed ice
2 ounces cucumber infused gin
1 ounce lime juice
1 ounce herbal simple syrup (mint & parsley combo)
1 ounce sweet minty raspberry puree (recipe follows)
Directions
In a shaker filled with ice, combine all ingredients and shake vigorously. Strain into a martini style cocktail or dainty low ball glass. No garnish!
Sweet Minty Raspberry Puree
Makes one cup
Ingredients
1 cup fresh raspberries
¼ cup fresh mint leaves
Juice of one lime
¼ cup herbal simple syrup (mint & parsley combo)
Directions
Place all the puree ingredients in a blender and blend until smooth.
April 5th, 2011 § § permalink
Serves 8
Ingredients
½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar
Raspberry Sauce, to serve (recipe follows)
Directions
Preheat oven to 400° F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar. Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful to not to deflate the eggs. Divide batter into prepared cups evenly.
Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. With knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.
Recipe Property of Shawona Jones
Raspberry Sauce
Makes approximately 2 cups
Ingredients
1 cup raspberries
½ cup sugar
Water
Directions
Place raspberries and sugar in a small saucepan over medium heat. Add enough water to just cover the raspberries, or about ½ cup. Cook until raspberries are mushy. Puree in a blender and strain. Cool and serve with Molten Chocolate Cake.
Recipe Property of Ger-Nis
February 24th, 2011 § § permalink
Serves 6-8 (Makes 3 cups of granita)
Ingredients
For pavlovas
1 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon thyme leaves, chopped
3 egg whites
3 tablespoons cold water
1 teaspoon distilled white vinegar
For granita
2 cups water
1 tablespoon fresh lemon thyme leaves, chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
¼ cup honey
1 cup fresh orange juice
1 cup fresh raspberries
Directions
For pavlovas
Preheat oven to 300°F.
In a small bowl, whisk together sugar, cornstarch and thyme leaves. Set aside.
In a mixer (or with a whisk), beat egg whites until soft peaks form. Add the water, and beat continue beating soft peaks. Increase speed, and add sugar and corn starch mixture a little at a time. Next, add vinegar, and beat on high speed until glossy and stiff. Place a spoonful on a lined baking sheet, making 6 to 8 little bowls. Bake for 45 minutes or until golden brown. Let stand for 10 minutes, until starch hardens, before eating.
For granita
In a blender, combine all ingredients until mixed well. Add more honey to desired sweetness. Pour in a shallow, metal pan, and freeze, scraping frozen granules every 10 to 20 minutes for about a total of 2 hours.
October 13th, 2010 § § permalink
Makes 1
INGREDIENTS
Sage leaves
Frozen Raspberries
Prosecco
PREPARATION
Rub Sage leaves over the rim of the champagne class, fill with prosecco, garnish with sage leaves and a frozen raspberry.
November 3rd, 2009 § § permalink
INGREDIENTS
2 cups water
2 cups sugar
½ cup chopped mint
2 cups raspberries
zest and juice of 1 lemon
PREPARATION
Make a simple syrup in a medium saucepan by combining the sugar and water and chopped mint. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, add lemon zest and lemon juice, cool, strain, and set syrup aside. In a food processor, blend up the raspberries until a puree forms. The raspberries at this point can be strained for a finer, smoother sorbet. However, we prefer it a bit earthier and recommend keeping the seeds. Mix simple syrup and pureed raspberries and follow ice cream maker instructions for making sorbet.
November 2nd, 2009 § § permalink
INGREDIENTS
½ cup raspberries
¼ cup chopped mint
¼ cup orange juice
1 bottle champagne
PREPARATION
Mash a few raspberries and mix with the mint and the orange juice. Place a spoon full of the mixture in a champagne glass and fill with champagne. Add a few whole raspberries to each glass.