HOMEMADE RASPBERRY MARSHMALLOWS
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 16 large marshmallows or 64 small
Number Of Ingredients 11
Steps:
- In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
- In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
- In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
- Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
- Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.
RASPBERRY LEMONADE
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 4
Steps:
- Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
- Fill mason jars with ice cubes and top them off with the lemonade.
RASPBERRY LEMONADE
This crisp, tart beverage is a real thirst-quencher on a hot day. Pretty enough to serve at a bridal shower and refreshing enough to pour at a picnic, it's a fun change from iced tea or regular lemonade.-Dorothy Jennings, Waterloo, Iowa
Provided by Taste of Home
Time 15m
Yield 3-1/2 quarts.
Number Of Ingredients 5
Steps:
- In a blender, combine lemonade concentrate, raspberries and sugar. Cover and process until blended. Strain to remove seeds. In a 4-1/2-qt. container, combine raspberry mixture, club soda and ice cubes. Serve immediately.
Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 2g fiber), Protein 0 protein.
RASPBERRY LEMONADE MARTINI
A sweet martini that tastes like summer. Shake it up and grab a lounge chair!
Provided by cjm378
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice; pour in the raspberry-flavored vodka, lemon-flavored vodka, simple syrup, lemon juice, and raspberry-flavored liqueur. Cover shaker, shake, and strain drink into a martini glass.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 22.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 2.4 g
EASY RASPBERRY LEMONADE
We came up with this recipe for my brother's wedding reception. We wanted to serve something that was easy and quick to fix, yet good at the same time. After a few tries, we ended up with this recipe...and a lot of compliments.
Provided by Tori Hermansen
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 18
Number Of Ingredients 7
Steps:
- In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 14.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 4.5 mg, Sugar 10.4 g
RASPBERRY MARSHMALLOW DELIGHT
This is one of our family's favorite desserts. It has a tangy, unique flavor. After a hard day of working on the farm, this fruity treat is most welcome.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY LEMONADE MARSHMALLOWS
Make and share this Raspberry Lemonade Marshmallows recipe from Food.com.
Provided by kcrusius
Categories Candy
Time 35m
Yield 30 squares
Number Of Ingredients 9
Steps:
- Lightly spray 11x15 baking sheet with non stick cooking spray.
- Combine raspberry puree and the gelatin in a medium bowl and whisk until well blended and smooth. Set aside.
- Combine lemon juice, corn syrup, salt and sugar in a 6-quart sauce pan on medium heat.
- Bring the mixture to a boil, be sure to brush the sides of the pan with a clean, moistened pastry brush to prevent sugar crystals from forming.
- Using a candy thermometer, continue to boil the mixture until it reaches 240°F Do NOT stir.
- Remove pan from heat and stir in the gelatin mixture.
- Transfer mixture to a stand mixer with a whisk attachment.
- Whip mixture for 12 minutes - starting on the lowest setting and gradually increasing to high.
- Add lemon zest to mixture and whip for 30 more seconds.
- Scrape mixture into sheet pan and let set at room temperature at least 4.
- After mixture has cooled and set, combine cornstarch and confectioners sugar and dust onto top.
- Carefully coat a knife with more cornstarch mixture and cut into cubes, shaking each cube to remove excess powder.
LEMON MARSHMALLOWS
Make and share this Lemon Marshmallows recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 56 serving(s)
Number Of Ingredients 10
Steps:
- Lightly grease a small baking sheet with the oil and set aside. Sprinkle with a light coating of confectioners' sugar using a fine mesh sieve.
- In a small bowl, combine the gelatin with the lemon juice and set aside. Place a 2-quart saucepan over medium-heat, and add the sugar, corn syrup, water, salt, and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high and continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F.
- Place the gelatin mixture in the bowl of an electric mixer and mix on low speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin. Be sure to add the syrup in a slow and steady stream until it is all incorporated. Once the syrup is combined with the gelatin, begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring to the marshmallow at this point and stir to combine, about 1 minute more.
- Transfer the marshmallow to the prepared pan, and using a rubber spatula, coated with oil, spread the mixture into the pan as best as possible. Wet your hands and press the marshmallow into the corners of the pan. Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest, uncovered, overnight.
- Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.
Nutrition Facts : Calories 41.3, Fat 0.1, Sodium 13.8, Carbohydrate 10.5, Sugar 8.1, Protein 0.2
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