Raspberry Mint Daquiri

July 6th, 2012 § 0 comments § 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.

Sweet Minty Raspberry Puree

May 12th, 2011 § 0 comments § 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.

Raspberry Tingle

May 12th, 2011 § 0 comments § permalink

photo

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.

Molten Chocolate Cake

April 5th, 2011 § 0 comments § 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

Raspberry Lemon Thyme Granita in Herbed Pavlova Cups

February 24th, 2011 § 0 comments § 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.

Raspberry Sage Prosecco

October 13th, 2010 § 0 comments § 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.

Raspberry Mint Sorbet

November 3rd, 2009 § 0 comments § 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.

Raspberry Mint Champagne Spritzer

November 2nd, 2009 § 0 comments § 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.

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