RASPBERRY SOUP
Provided by Florence Fabricant
Categories brunch, easy, soups and stews, dessert
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Puree raspberries through a sieve or a food mill.
- Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
- Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 18 milligrams, Sugar 14 grams
COOL RASPBERRY SOUP
An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 207 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
ROSE, ROSEWATER AND RASPBERRY SANGRIA
Raspberries and grapefruit soda add a bit of tang to balance out the floral rosewater syrup in this rose wine sangria. Thanks to its blushing-pink color, the drink is perfect for Mother's Day or a spring picnic in the garden.
Provided by Food Network Kitchen
Categories beverage
Time 4h35m
Yield about 8 servings (7 1/2 cups)
Number Of Ingredients 6
Steps:
- Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the rosewater. Let cool, then transfer the syrup to a 3-quart pitcher.
- Add the wine, soda water and grapefruit soda to the pitcher, and stir to combine. Add the raspberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
- To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.
ROSE WATER AND RASPBERRY CUPCAKES
Make and share this Rose Water and Raspberry Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h18m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan iwth paper or foil liners.
- In a small bowl, whisk the flour, baking powder, and salt together; set aside.
- In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes.
- Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
- Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake until lightly golden and a pick comes out clean, 15-18 minutes.
- Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour.
- Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable.
- If too thick, whisk in additional milk a few drops at a time.
- If too thin, whisk in additional sugar, one teaspoon at a time; use right away.
- Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing).
- Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.
Nutrition Facts : Calories 216.1, Fat 9.2, SaturatedFat 5.4, Cholesterol 56.7, Sodium 96.7, Carbohydrate 31.1, Fiber 2, Sugar 19, Protein 3.1
RASPBERRY SCONES WITH ROSE WATER GLAZE
Nice little scones filled with raspberry jam and topped with a rosewater-flavored glaze. These would be a nice addition to a Valentines Day breakfast, especially if you use a heart-shaped cutter. Adapted from Bon Appetit Feb. 2005.
Provided by Muffin Goddess
Categories Scones
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- SCONES:.
- Preheat oven to 400ºF. In a large mixing bowl, mix flour, sugar and baking powder. Add the butter. Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
- Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). Turn dough out onto foil and pat it to 1/2" thick.
- With a 3" round or heart-shaped cookie cutter, cut out scones. Gather scraps and reshape to 1/2" thickness. Cut rest of scones, using as much of the dough as possible without re-shaping it.
- With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
- Transfer filled scones to a baking sheet. Bake until golden brown (about 18 minutes). Transfer baked scones to a wire rack to cool just until slightly warm.
- GLAZE:.
- While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. Spread glaze over slightly warm scones. Serve immediately, or at room temperature.
Nutrition Facts : Calories 265.6, Fat 13.7, SaturatedFat 8.5, Cholesterol 45, Sodium 170.4, Carbohydrate 33.4, Fiber 0.7, Sugar 14.8, Protein 2.7
RASPBERRY-ROSE SCONES
I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation.
Provided by LauraF
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
- Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
- Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
- Whisk 1/2 cup cream, egg, and rose water together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
- Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
- Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
- Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 45.2 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 264 mg, Sugar 16.3 g
RASPBERRY ROSE SORBET
This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 30 grams
CHILLED RASPBERRY SOUP
Impress your family and guests with this refreshing four-ingredient soup-a Scandinavian favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
- Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 15 mg
RASPBERRY-ROSE PETAL GELATIN
You probably have a fancy mold kicking around somewhere in your kitchen. Put it to use with this dramatic Raspberry Rose Petal Gelatin.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Add water to gelatin mixes and rose petals; stir 2 min. until gelatin is completely dissolved. Cover with plastic wrap. Let stand 15 min. Drain; discard petals.
- Pour 1-1/2 cups gelatin into 6-cup mold sprayed lightly with cooking spray. Refrigerate 30 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature.
- Mix remaining gelatin and milk. Gently pour over gelatin layer in mold. Refrigerate 3 hours or until firm. Unmold dessert onto serving plate. Serve topped with COOL WHIP.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 23 g, Protein 4 g
ROSE-WATER SHERBET
This delicately flavored sherbet, made with just four ingredients, gives any meal an exotic finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, dissolve sugar in 1/4 cup buttermilk. Pour into a bowl with remaining 2 cups buttermilk. Stir in corn syrup and rose water.
- Freeze in ice-cream maker according to manufacturer's instructions. Transfer to a loaf pan; cover with plastic wrap, and freeze at least 1 hour and up to 1 week.
- To serve, scoop sherbet into bowls; garnish with a few drops of rose water, chopped pistachios, and flower petals.
RASPBERRY-ROSE WATER SOUP
Steps:
- For the Apricots
- Bring the simple syrup and water to a boil over medium heat. Add the apricots and bring to a simmer. Reduce the heat to low and simmer very gently for 5 minutes.
- Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.
- For the Soup
- Put the raspberries in a food processor and process to a very smooth puree. Strain (discard the solids) and measure out 2 cups. Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface. Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.
- Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan to melt.
- Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds. Stir in the rose water and taste. Add more syrup if necessary.
- Chill completely before serving.
- To Serve
- Spoon the soup into small dessert bowls or glasses. Cut the apricots into tiny dice and add to the soup with some fresh raspberries. Top with a scoop of the sorbet.
- make it simpler
- You could float icy cold champagne on the soup instead of making the sorbet.
More about "raspberry rose water soup recipes"
BEET-RASPBERRY SOUP RECIPE | EATINGWELL
From eatingwell.com
ROSE WATER RASPBERRY PINEAPPLE BLUSH SMOOTHIE RECIPE
From unconventionalbaker.com
RASPBERRY-ROSE WATER REFRIGERATOR JAM - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
ROSE WATER RECIPES | ALLRECIPES
From allrecipes.com
RASPBERRY ROSE JAM RECIPE - SERIOUS EATS
From seriouseats.com
ROSE AND RASPBERRY CORDIAL - ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
ROSEWATER RASPBERRY JAM {VEGAN, GLUTEN-FREE} - RECIPES FROM A …
From recipesfromapantry.com
HOW TO USE ROSE WATER FOR COOKING AND BAKING - TASTE OF …
From tasteofhome.com
RECIPE: WATERMELON & RASPBERRY SOUP - THE MESSY BAKER
From themessybaker.com
RASPBERRY ROSE GLAZE - BONNE MAMAN
From en.bonnemaman.ca
SALTSPRING KITCHEN CO.- RASPBERRY ROSE PRESERVE – MITCHELL'S SOUP …
From mitchellssoupco.com
RASPBERRY AND ROSE WATER BRIOCHE RECIPE – SOUS CHEF UK
From souschef.co.uk
RASPBERRY-ROSE CAKE RECIPE - SUGARHERO
From sugarhero.com
ROSE WATER - INGREDIENT - FINECOOKING
From finecooking.com
COLD STRAWBERRY AND RASPBERRY SOUP - READER'S DIGEST CANADA
From readersdigest.ca
CHILLED RASPBERRY SOUP RECIPE | MYRECIPES
From myrecipes.com
RASPBERRY AND ROSE CHOCOLATE CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RASPBERRY ROSE COOLER RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
RASPBERRY-ROSE WATER SOUP, CHAMPAGNE SORBET, SPICED APRICOTS …
From eatyourbooks.com
RASPBERRY ROSE WATER LAYER CAKE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
RASPBERRY ROSE WATER CUPCAKES | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
RASPBERRY SOUP RECIPE: HOW TO MAKE RASPBERRY SOUP RECIPE
From recipes.timesofindia.com
RASPBERRY SOUP WITH ROSé WINE - RECIPES - 2022
From o2taphouseandgrill.com
RASPBERRY ROSE GELATO - FOOD NOUVEAU
From foodnouveau.com
RASPBERRY ROSE CUPCAKES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
RASPBERRY AND ROSE ÉCLAIR RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RASPBERRY SOUP | RECIPES WIKI | FANDOM
From recipes.fandom.com
RASPBERRY ROSE CRUMB CAKE RECIPE - ROSE WATER & ORANGE …
From maureenabood.com
RASPBERRY ROSé POPSICLES - RECIPE RUNNER
From reciperunner.com
RASPBERRY ROSE COMPOTE | SIFT & SIMMER
From siftandsimmer.com
RASPBERRY AND ROSEWATER SPONGE CAKE - HILL STREET GROCER
From hillstreetgrocer.com
ISPAHAN RASPBERRY, ROSE WATER AND LYCHEE SCONES RECIPE … AND …
From liliscakes.com
RASPBERRY ROSE PANNA COTTA RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY ROSE CUPCAKE | ROYAL
From royaldesserts.com
RASPBERRY ROSé PUNCH SPARKLING COCKTAIL RECIPE - SODASTREAM
From sodastream.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love