Raspberry Fizzler Food

CRANBERRY FIZZLE

Steps:

• In a large pitcher, combine cranberry juice, seltzer, white wine, and lime slices. Serve over ice and garnish with reserved lime slices and mint sprigs.

RASPBERRY FIZZ

Steps:

• Put four raspberries in a mortar and crush with a pestle.
• Scoop the crushed raspberries into a champagne flute, add the raspberry liqueur, then top with chilled champagne.

RASPBERRY FOOL

Steps:

• Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
• In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.
• Cover; refrigerate at least 1 hour or up to overnight.

RASPBERRY FOOL

Steps:

• Place the fruit in a saucepan with the sugar and heat gently until the juice runs.
• Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool
• Whip the cream until stiff. Gently fold the juices into the cream.
• swirl I.to individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.

RASPBERRY FIZZ

Steps:

• Place raspberries, sugar and 2 cups of water into a saucepan. Bring to boil over medium heat, stirring occasionally.
• Simmer for 10 minutes then remove from heat and add lemon juice.
• Cool and then strain through a fine sieve into a jug. Discard the solids.
• To serve, pour the raspberry fizz into a large jug. Add ice cubes and top up with chilled soda water.

RASPBERRY FIZZLER

Steps:

• In a blender, combine raspberry juice, raspberry sherbet and carbonated water. Blend until smooth. Pour into glasses and serve.