Raspberry Sunshine Food

RASPBERRY SUNRISE MIMOSA

Steps:

• Make the ice: Fill each compartment of a 12-cube ice cube tray about a third of the way up with water and freeze until solid, about 1 hour. Puree half of the raspberries in a food processor until smooth. Add 1 to 2 teaspoons of puree to each cube compartment, coming about another third of the way up the side. Freeze until solid, about 1 hour. Top off each compartment with water and freeze until solid, another hour.
• Make the cocktail: Carefully pour the grenadine into a large freezer-safe pitcher so that the grenadine doesn't splash sides. Freeze until the grenadine is very cold and thick, about 30 minutes. Place a large serving spoon in the pitcher, holding it so the tip of the bowl touches the side of the pitcher just above the grenadine line. Slowly pour the orange juice into the bowl of the spoon, filling it up and letting the orange juice overflow run on top of the grenadine without mixing. Slowly bring the spoon up as the orange juice level rises. Using the same technique, add the sparkling wine, stopping after you've poured about half of the bottle to let the fizz subside. Continue pouring, slowly bringing the spoon up as the wine level rises. Top with half of the remaining raspberries.
• To serve, stir to combine the cocktail in the pitcher. Add the prepared ice cubes to Champagne flutes. Fill with the cocktail and top off with the remaining raspberries.

SUNRISE MIMOSAS

Steps:

• For the fruit skewers: Arrange the pineapple, raspberries and tangerine segments on four 4 1/2-inch wooden skewers, alternating the fruit.
• For the mimosas: To rim the glasses, pour 2 tablespoons of the grenadine in a small bowl. Pour an even layer of sanding sugar onto a small, flat plate. Dip the rim of a 6-ounce champagne flute into the grenadine to create a thin film on the rim. Then immediately dip it into the sanding sugar and give it a quick twist to make sure the rim is evenly coated. Repeat with 3 more champagne flutes.
• To make the mimosas: Pour 1/4 cup of the pineapple-orange juice into each glass. Top with 3 ounces of champagne. Gently and slowly pour 2 tablespoons of grenadine into each glass. If you do this too quickly, you will lose the beautiful sunrise effect. Lay the fruit skewer across the top of each glass and serve.

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

RASPBERRY SUNSHINE

Steps:

• Place orange jello into a large bowl and stir in boiling water; keep stirring for 2 minutes or until jello completely dissolves.
• Stir in cold orange juice.
• Refrigerate for 90 minutes or until thickened (if you drag a spoon through it, it will definitely leave an impression).
• Measure out 3/4 cup of the thickened gelatin into a medium bowl and set aside.
• Stir raspberries and oranges into remaining gelatin and then divide fruit mixture into 6 dessert dishes.
• Beat reserved gelatin with mixer (on high speed) until it is fluffy and has doubled in volume.
• Spoon this over the fruit mixture.
• Refrigerate for 3 hours or until firm.
• If you wish, you can do this in one serving bowl rather than in six individual dishes.