Raspberry Refresher Recipes

RASPBERRY REFRESHER

Steps:

• In a large saucepan, crush the berries. Stir in sugar, vinegar and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Strain to remove seeds; refrigerate. Just before serving, stir in ginger ale and remaining water. Serve over ice.

PINEAPPLE-RASPBERRY RUM REFRESHER

Steps:

• Gently muddle the raspberries in a pretty footed glass. Top with the ice cubes, coconut water, pineapple juice and rum. Stir gently and serve with the mint leaves.

RASPBERRY REFRESHER

Steps:

• In large saucepan crush berries. Then stir in sugar, vinegar, and 1/2 cup water.
• Bring to boil, reduce heat and simmer, uncovered 20 minutes.
• Strain out seeds and refrigerate.
• Before serving stir in ginger ale and remaining water.
• Serve over ice.

LEMON RASPBERRY CORNMEAL CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
• Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
• Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
• Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
• Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
• Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
• Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
• While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
• Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

RASPBERRY REFRESHER

Steps:

• Puree the raspberries in a food processor or blender. Divide raspberry puree among four glasses. Fill glasses with carbonated water. Place a straw in the glass and serve.n

RASPBERRY REFRESHER

Steps:

• Puree the raspberries in a food processor or blender. Divide raspberry puree among four glasses. Fill glasses with carbonated water. Place a straw in the glass and serve.n