Raspberry Basil Limoncello Cocktail Recipes
LIMONCELLO RASPBERRY TORTE
Provided by Claire Robinson
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
- When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.
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- In pitcher, combine 2 cups frozen raspberries, basil, lemon slices and simple syrup. Muddle until raspberries are mashed and ingredients are well-mixed.Add vodka and limoncello. Refrigerate several hours for flavors to blend.Just before serving, add remaining 2 cups frozen raspberries to pitcher. To serve, fill glasses with crushed ice; fill glasses halfway with raspberry mixture in pitcher. Top off each glass with rose wine, using about 4 ounces per glass. Stir lightly.
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