2 10 oz.
bags frozen raspberries (you could use fresh raspberries if you want) ½ C. mint simple syrup (read about making flavored simple syrup here) 1 C buttermilk ½ C. Half & Half 1 tsp vanilla extract Instructions Thaw frozen raspberries. Add to food processor or blender and puree until smooth. Strain puree into bowl. You will need to stir it around in the strainer and work it through. You should end up with about 2 cups of puree. Add simple syrup, buttermilk, half & half, and vanilla to the raspberry puree. Chill in refrigerator several hours or overnight. Pour raspberry mixture into ice cream maker and churn according to manufacturers directions. My machine took about 20 minutes. Eat as soft serve or pour into container and freeze until firm. 3.3.3077
The raspberry topping I stole from my Raspberry Cream Shooter recipe. I added one raspberry on top. Mini Raspberry Cheesecakes with Nilla Wafer CrustNilla Wafer Crust28 vanilla wafers3 Tbsp sugar1/4 cup butter, melted1 1/2 tsp vanillaPut vanilla wafers in a food processor or crush fine. Raspberry Topping3 cups frozen raspberries2 Tbsp corn starch4 Tbsp fresh lemon juice1/2 tsp lemon zest1/4 cup sugar1/4 cup brown sugarIn a small sauce pan, bring all the ingredients to a boil over medium high heat, stirring until thickened
One of them is the Raspberry White Choc which I am using to make this delectable cheesecake. 3 raspberry white choc TimTam biscuits, chopped coarsely (60g) + 1 extra for topping. 3 raspberry white choc Tim
Raspberry Fluff Fruit Salad is the jello salad that everyone loves. This Raspberry Fluff Fruit Salad is made with raspberries, cottage cheese (you either love it or you hate it — if you hate it, just walk away), whipped topping, and dry raspberry jello mix