Rosa Lux Raspberry Sunset Recipe By Tasty 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.

RASPBERRY-ROSE PANNA COTTA

Steps:

• Puree the raspberries in a food processor until completely smooth. Strain through a fine-mesh sieve into a medium bowl, discarding the solids. Add the gelatin to the raspberry puree and stir; set aside to bloom for at least 7 minutes.
• Combine the raspberry-gelatin mixture, heavy cream and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally with a rubber spatula, until the sugar has dissolved completely, about 5 minutes. (Do not use a whisk.) Strain the custard through a fine-mesh sieve into a large bowl, pressing it through with a rubber spatula. Stir in the lemon juice.
• Place two 6-cavity silicone rose molds (about 2 3/4 by 1 1/2 inches per cavity) on a baking sheet. Pour the custard into the cavities, filling them to the top. Cover and freeze overnight.
• Sprinkle a few rose petals on each plate. Unmold the frozen panna cottas onto the plates, then let thaw completely before serving.

CITRUS TEQUILA SANGRIA RECIPE BY TASTY

Steps:

• Combine water and sugar in a saucepan, bring mixture to a boil, then remove from heat and let cool.
• Squeeze fresh juice from 2 oranges, 2 lemons, and 4 limes into the cooled simple syrup, then stir.
• Using a mesh sieve, strain the citrus simple syrup into a large pitcher.
• Slice 1 orange, 1 lemon, 2 limes, and add the slices into the pitcher. Pour in tequila, wine, club soda, and give it all a good stir.
• Serve with ice and garnish with a slice of fruit.
• Enjoy!

PEACH ROSITO RECIPE BY TASTY

Steps:

• In a pitcher add diced peaches, mint, sugar, and lime juice. Mudlle for 1 minute, or until sugar has dissolved.
• To the pitcher add rum and rose. Stir to combine.
• Add ice to each serving glass, then top with the rosé mojito (rosito).
• Add a peach slice to the rim of each glass.
• Enjoy!

STRAWBERRY PEACH SANGRIA RECIPE BY TASTY

Steps:

• Discard the green tops of the strawberries and slice the peaches.
• In a saucepan, dissolve sugar in water.
• Add the strawberries and peaches.
• Bring to a rolling boil and reduce to medium heat. Boil for approximately 15 minutes, or until the strawberries become pale and the peaches are soft.
• Strain the syrup and refrigerate for 2 hours, or until cooled. Discard boiled fruit.
• In a pitcher, combine the cooled syrup, sliced extra fruit, white wine, and rum.
• Chill for 2-4 hours.
• Scoop fruit into glasses with ice, pour sangria, and top with champagne or sparkling wine.
• Enjoy!