Raspberry Mint Dressing Food

RASPBERRY FRESH MINT VINAIGRETTE

Steps:

• Combine all ingredients in a blender or bullet-type appliance.
• Pulse until completely smooth and emulsified.
• Pour over your favorite salad.

RASPBERRY MINT SAUCE

Steps:

• Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
• Pass through a strainer into a small pan.
• Add sugar.
• Bring to a boil and simmer for a few minutes while constantly stirring.

GINA'S RASPBERRY MINT TEA

Steps:

• Bring a large pot with 12 cups of water to a boil over medium heat. Add the tea bags and let them steep for 10 minutes. Allow the tea to cool and discard the tea bags. Pour the liquid into a large glass pitcher.
• Meanwhile, add the sugar and 1 cup water to a saucepan and bring to a simmer, over medium heat, stirring to dissolve the sugar. Drop in the handful of mint, remove from heat and allow the mixture to cool. At this point, strain and add the sugar syrup to the pitcher. Stir the drink well and divide it between 12 glasses filled with ice. Garnish each serving with some fresh mint sprigs and raspberries.

RASPBERRY MINT DRESSING

Steps:

• Combine all ingredients in an electric blender or food processor; process until smooth.
• Cover and chill before serving.
• Store refrigerated.
• OPTIONAL- replace a little of the jam or jelly with hot pepper jelly, to taste.

RASPBERRY DRESSING

Steps:

• Combine onion, sugar, mustard, salt and raspberry vinegar.
• Whirl in blender 15 seconds.
• Slowly add vegetable oil and poppy seeds.
• Turn blender on and off to mix.

RASPBERRY MINT JAM

Steps:

• In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BEST RASPBERRY SALAD DRESSING (VINAIGRETTE)

Steps:

• Measure the dressing ingredients in a wide-mouth pint jar.
• Process with an immersion blender, which will emulsify (incorporate and thicken) the dressing all at once!

RASPBERRY MINT MOJITO

Steps:

• In lowball glass, muddle together raspberries, mint, lime juice and sugar. Add ice and rum. Fill glass with club soda. Garnish with lime peel twist.

RASPBERRY VINAIGRETTE II

Steps:

• Place vinegar in a container with tight lid. Add sugar and mint, cover with lid, and shake to dissolve sugar. Stir in additional sugar (up to another teaspoon) if necessary to smooth out the vinegar flavor.

RASPBERRY-MINT LIMEADE

Steps:

• Finely chop mint, and rub into sugar OR pulse mint and sugar in food processor. Place mint sugar in 1-quart saucepan with raspberries and 1/4 cup water. Heat over medium-high heat until sugar dissolves, raspberries break down, and mixture comes to a boil. Remove from heat, and strain through fine mesh strainer. Set raspberry mint syrup aside to cool.
• In large pitcher, mix raspberry mint syrup, lime juice, 3 cups water and the sparkling water. Serve immediately with lots of ice and a shot of gin, or refrigerate until ready to serve.

RASPBERRY VINAIGRETTE SALAD DRESSING

Steps:

• Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
• Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.

RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

RASPBERRY-MINT-CHOCOLATE S'MORES

Steps:

• Lay all 8 of the graham cracker squares onto a serving plate. Place 3 unwrapped creme de menthe thins on each of 4 of the graham cracker square. Spread 1/2 tablespoon raspberry preserves on one side of the remaining 4 graham cracker squares.
• Heat marshmallows over an open flame until they begin to brown and melt. Place hot marshmallows on top of the creme de menthe thins and top with the jam side of the other graham crackers. Allow marshmallows to cool for 1 minute before eating.

RASPBERRY MINT RACK OF LAMB

Steps:

• ----To Prepare Dressing----.
• Combine all ingredients in an electric blender; process until smooth.
• Cover and chill before serving.
• Toast almonds on a sheet pan in the oven for approximately 10 minutes, or until golden brown- set aside.
• Wash lettuce and mint and dry them thoroughly.
• Gently rinse raspberries if necessary.
• Grill lamb either on a conventional grill or stovetop grill pan until desired degree of doneness is reached (usually 10 to 20 minutes), and cut four chops per serving.
• Toss lettuce and mint and arrange on a plate.
• Form a mound of crumbled Gorgonzola or bleu cheese in the center of each plate, and top with raspberries.
• Arrange lamb chops at top of plate.
• Sprinkle with almonds and serve dressing on the side.

RASPBERRY VINAIGRETTE DRESSING

Steps:

• In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

RASPBERRY MINT VINEGAR

Steps:

• Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

VEGAN RASPBERRY-MINT MILKSHAKE

Steps:

• Combine raspberries, almond milk, ice cream, and mint in a blender. Blend until smooth and you no longer see large pieces of berries or mint, scraping down the sides of the blender during the process as needed.
• Serve in 2 medium glasses.

MINT DRESSING

Steps:

• In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.