Heat 2/3 cup water with the sugar and lemon zest, until sugar has dissolved. Bring to a boil, then simmer for about 6 mins. Strain syrup through a sieve and allow to cool. Puree raspberries and stir into syrup. Strain through a sieve.
Transfer mixture to a bowl and freeze for 1 hour. Beat frozen raspberry mixture with a whisk. Beat egg white until stiff. Carefully fold into raspberry mixture. Return sorbet to freezer for a total of 4 hours. Remove from the freezer every 30 mins beat the sorbet with a whisk.
ce cream, then spoon over raspberry sorbet. Level the surface. Cover
br>Fold whipped cream into raspberry puree.
In seperate bowl
emaining raspberries drizzled with the raspberry sauce.
Combine all ingredients in a 4-quart sauce pan. Simmer over medium heat for at least 20 minutes. Put 3 or 4 frozen raspberries in each glass before serving.
If you are wanting to make larger recipe, use two 12 oz containers of raspberry concentrate to every 3 gallons of apple cider.
Thaw frozen berries. Rinse carefully. Set aside some for garnish.
In a mixer, combine berries with 1/2 tablespoon sugar and liqueur.
Beat egg whites until stiff peaks form.
Add remaining sugar and beat a few more seconds. Add raspberry mixture. Whip the cream. Carefully fold into raspberry-egg mixture. Spoon mixture into chocolate cups or small individual serving bowls. Freeze for 2 to 3 hours.
Makes 4 servings.
Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.
stir together raspberries, beer, thawed concentrate, and vodka.
Serve over ice.
Garnish if desired.
Note: To make ahead, stir raspberry lemonade concentrate and vodka in large container. Chill up to 8 days. Stir in raspberries and beer just before serving.
repare filling.
Break up frozen raspberries and then add egg
Combine crumbs and butter and press evenly into 12 paper lined muffin tins.
Puree raspberries and put aside.
Beat cream cheese until fluffy and then gradually add sweetened condensed milk and 1/2 cup raspberry puree.
Fold in whipped topping (aka Cool Whip).
Divide evenly among muffin cups, cover with plastic wrap, and freeze for 5-6 hours.
Serve frozen with remaining raspberry puree!
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice.
Stir in lemon-lime soda and crushed ice.
Garnish each glass with a fresh raspberry.
Dissolve gelatin in hot water.
Add frozen raspberries; stir until thawed.
Let set until partially congealed.
Add applesauce and lemon juice.
Chill until set.
Blend sour cream, salad dressing and marshmallows.
Spread atop gelatin.
Cover and chill 1 to 2 hours more or overnight.
In punch bowl or large pitcher, combine raspberry juice, lemonade and water.
Stir.
Gently add ginger ale.
Garnish with lots of ice.
pour tequila, sting's sour raspberry schnapps, limeade into blender.
Add ice cubes until about 2 inches from top and blend all together.
serve in an unsalted glass (already has a little bit of a salt flavor).
Note: You can add a wedge of lime to the glass if desired.
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. At very low speed, add the raspberries, beating gently until they start to break apart and the cream is pink.
Pour into a bowl, cover and freeze for about 4 hours.
Just before serving, allow to temper for about 5 minutes. Serve in dessert cups.
Tips : This frozen mousse is inspired from the famous English \"Raspberry Fool\". You can also enjoy the mousse without freezing it and use as a topping for a cake or a fruit salad.
Whip all ingredients in blender.
Freeze overnight in ring mold.
Unmold on round plate.
Garnish with leaves and serve drenched with Chambord (raspberry liqueur), if desired.
Serves 6.
In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.
Fold beaten cream and egg whites together.
Add raspberry Melba sauce by gently folding into beaten mixture.
Pour into ungreased mold.
Cover with Saran and foil wrap and freeze. Unmold and garnish.
In food processor, process frozen raspberries until slushy. Add lemonade and process until mixed well.
Add mixture to ice cream.
Cover and freeze about 3 hours.
Makes 8 to 10 servings.