Raspberry Ice Cooler Recipes

RASPBERRY COOLER

Steps:

• Start by making the syrup - this should be done well ahead of time so it has time to cool.
• Put the raspberries in a pan with the sugar and water (leave a couple aside with some mint leaves to decorate). Squeeze the lime juice in on top. Muddle the mint leaves in your hands and then add them to the pan. Put on a medium heat. Use a whisk to break down the raspberries and gently whisk it all together. Heat to a simmer and let it reduce by about a third. Strain into a jar and allow to cool.
• When you are ready to serve, fill your pitcher up with ice. Pour about 100ml of your raspberry syrup in and then top up with soda water (about a 1:5 syrup:soda ratio). Stir to properly mix it, decorate with the remaining raspberries and mint; serve immediately.

RASPBERRY COOLERS

Steps:

• Combine raspberries, sliced lemon (if using), vanilla bean, and sugar in a double boiler or heatproof bowl set over a pan of simmering water. Cook, stirring, until raspberries have released most of their juices, about 12 minutes.
• Strain through a fine sieve, pressing gently with the back of a spoon; discard solids. Let cool. Pour 1/4 cup syrup into each of 3 ice-filled glasses. Top each with 1 cup seltzer. Serve with lemon wedges.

GOJI BERRY & RASPBERRY COOLER

Steps:

• Tip the goji berries, raspberries and ginger into a large jug. Pour over 850ml boiling water and leave to cool. Transfer to the fridge to infuse for at least 2 hrs, or overnight.
• Strain through a sieve into a clean jug, then sweeten with the honey. Fill four glasses with the ice, pour over the drink and garnish with the fresh berries and mint, if you like.

RASPBERRY COOLER

Steps:

• Fill glass with ice. Add Smirnoff Raspberry Flavored Vodka, soda, and lime juice. Stir well. Garnish with lime slice.;

RASPBERRY COOLER (NON-ALCOHOLIC BEVERAGE)

Steps:

• Combine sugar, mint leaves & water in 2-qt casserole.
• Cook in microwave at full-power or stove-top till mixture begins to boil (about 2 1/2 - 4 minutes). Stir halfway thru cooking time, then let stand for 5 minutes.
• Add frozen raspberries + limeade & stir till raspberries are thawed.
• Gradually stir in club soda just b4 serving over ice.

RASPBERRY COULIS

Steps:

• Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
• Put the raspberies and the sugar syrup in a blender and puree.
• Strain through a fine mesh sieve to remove the seeds and stir in the kirsch or framboise, if using.
• The sauce keeps well, tightly covered, in the refrigerator for 4-5 days and freezes perfectly for several months.

RASPBERRY REFRESHER

Steps:

• In a large saucepan, crush the berries. Stir in sugar, vinegar and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Strain to remove seeds; refrigerate. Just before serving, stir in ginger ale and remaining water. Serve over ice.