Yo Ho Ho Rum Raisin Sorbet Recipes

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BOURBON (OR RUM) RAISINS



Bourbon (or Rum) Raisins image

VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.

Provided by Chef Kate

Categories     Fruit

Time 5m

Yield 2 cups

Number Of Ingredients 2

2 cups raisins
1 1/4 cups Bourbon

Steps:

  • Find a mason jar or other glass container with a tight-fitting lid.
  • Place the raisins in the jar.
  • Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
  • Give them a shake and close up the jar.
  • Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
  • Voila!
  • For bourbon or dark rum, I suggest dark raisins.
  • For white rum, I suggest golden raisins.

Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5

EASY RUM RAISIN ICE CREAM



Easy Rum Raisin Ice Cream image

Delicious rum raisin ice cream.

Provided by xxDXxx

Categories     World Cuisine Recipes     Asian

Time 8h55m

Yield 8

Number Of Ingredients 4

¼ cup raisins
¼ cup dark rum
1 quart vanilla ice cream
⅛ teaspoon ground nutmeg

Steps:

  • Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
  • The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
  • Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.5 g, Sodium 53.4 mg, Sugar 17.1 g

RUM AND RAISIN BANANA BREAD



Rum and Raisin Banana Bread image

A soft, fluffy refined sugar free banana bread infused with the flavours of rum and raisin and topped with a sugar-free vanilla rum glaze.

Provided by Amanda | Naturally Sweet Kitchen

Categories     Bread     Quickbread

Time 1h5m

Number Of Ingredients 18

100 g fresh raisins
75 ml dark rum
125 g plain flour
½ tsp baking soda
½ tsp baking powder
¼ tsp fine sea salt
½ tsp ground cinnamon
300 g mashed overripe bananas ((3 medium))
56 g unsalted butter (melted)
50 g coconut sugar
½ tsp pure vanilla extract
1 egg (room temperature)
2 tbsp plain flour
150 ml milk
75 ml agave syrup
⅛ tsp fine sea salt
½ tsp pure vanilla extract
1 ½ tbsp dark rum

Steps:

  • Combine the raisins and rum in a small bowl, cover, and leave to sit and soak for at least 8 hours, preferably overnight.
  • Preheat the oven to 170ºC (325ºF) and grease and line a 20 x 10 cm (8 x 4 in) loaf tin with non-stick baking paper. Be sure to leave a couple inches of overhang for easy removal.
  • Sift the flour, baking soda, baking powder, salt, and cinnamon together into a bowl and set aside.
  • In a large bowl, whisk together the mashed bananas and melted butter until combined. Add the coconut sugar and vanilla extract and whisk well. Crack in the egg and whisk until fully incorporated.
  • Add the dry ingredients to the wet ingredients and stir together until combined.
  • Tip in the rum-soaked raisins and any remaining liquid. Fold in well.
  • Pour the batter into the prepared tin and bake for 45-50 minutes, or until a toothpick comes out clean.
  • Leave the loaf to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
  • In a small saucepan, whisk together the flour and milk over a medium-low heat until slightly thickened. It should be able to lightly coat the back of a spoon.
  • Remove the mixture from the heat and whisk in the agave syrup, salt, vanilla extract, and rum.
  • Strain the glaze through a metal sieve to remove any excess flour lumps. Allow to cool to room temperature and thicken slightly before pouring the glaze over the cooled banana bread.

BANANA-RUM-RAISIN ICE CREAM



Banana-Rum-Raisin Ice Cream image

Traditional rum-raisin-flavored ice cream is even more dreamy when fresh bananas are added into the mix.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

3/4 cup dark rum
3/4 cup golden raisins
1/2 cup sugar
4 soft-ripe medium bananas, coarsely chopped
1 can (14 ounces) sweetened condensed milk
2 cups cold heavy cream

Steps:

  • In a medium saucepan, combine rum, raisins, and sugar. Bring to a boil over medium-high, remove from heat, and let cool completely, 30 minutes.
  • In a food processor, combine bananas and condensed milk and process until smooth, 2 minutes. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 to 3 minutes. With a rubber spatula, gently fold banana mixture into whipped cream. Fold in rum-raisin mixture. Pour into a 5-by-9-inch loaf pan, cover with plastic, and freeze until firm, about 8 hours (or covered, up to 1 week).

Nutrition Facts : Calories 411 g, Fat 19 g, Fiber 1 g, Protein 5 g, SaturatedFat 12 g

YO HO HO RUM RAISIN SORBET



Yo Ho Ho Rum Raisin Sorbet image

This is a light tasting dessert. I think it would be perfect following a ham dinner with potato salad, and green beans.

Provided by Miss Fannie

Categories     Frozen Desserts

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup water
3/4 cup sugar
1/4 cup evaporated milk
1 cup unsweetened applesauce
1/2 cup golden raisin
3 tablespoons light rum
1 tablespoon grated ginger
1 tablespoon honey

Steps:

  • Boil water and sugar until water is dissolved. Simmer for five more minutes without stirring. Pour in a 9 by 9 inch pan. Freeze for two hours. Stir from edges to middle. Return to freezer. Stir every hour from outside in, until it is slushy. Process in food processor. Return to pan and freeze for about six hours. Garnish and serve.

Nutrition Facts : Calories 194, Fat 0.9, SaturatedFat 0.5, Cholesterol 3, Sodium 15, Carbohydrate 43.8, Fiber 1.1, Sugar 38.8, Protein 1.3

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