Raspberry Lime Ginger Sauce Recipes

RASPBERRY DESSERT SAUCE

Steps:

• Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
• Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
• Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
• Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
• Cover and store for up to 1 week in the refrigerator.

RASPBERRY GINGERALE

Steps:

• Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat. Bring to a boil and cook until reduced by half, about 5 minutes. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours.
• Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl. Let stand at room temperature, about 30 minutes.
• Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon. Pour over some ginger syrup - more or less depending on how sweet you want your drink. Pour about 1/2 cup club soda in each glass, and serve with a straw.

FROZEN GINGER-RASPBERRY MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle sugar on a plate; dip rim in sugar. In a blender, add tequila, ginger liqueur, raspberry liqueur, lime juice and raspberries. Puree until smooth; pour into prepared glass. Garnish with lime wedge and, if desired, crystalized ginger and raspberries.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

SESAME-GINGER SAUCE

Steps:

• In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
• Sauce can be used right away or refrigerated in an airtight container up to 3 days.

CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES

Steps:

• For shortbread crust:
• Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
• Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
• For cheesecake:
• Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
• Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
• Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
• For ginger-lime candied raspberries:
• Cook first 3 ingredients, 1 tablespoon mint, lime juice, and 1 tablespoon water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill foratleast1hourandupto1day.
• Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.

RASPBERRY SAUCE

Steps:

• Heat the jam and juice together in a small heavy saucepan until melted and combined. Strain the sauce, discarding any seeds if desired, then serve with migliaccio.

RASPBERRY-LIME GINGER SAUCE

Steps:

• Stir together sugar and lime juice in a small saucepan over medium heat until sugar has dissolved. Let cool slightly. Process raspberries and ginger in a food processor until coarsely chopped. With processor running, add lime syrup in a slow, steady stream, and process until smooth. Pour through a fine sieve into a medium bowl, pressing out any remaining juices; discard seeds. Cover and refrigerate until ready to serve, up to 2 days.