Raspberry Ripple Cocktail Recipes

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RASPBERRY PROSECCO COCKTAIL



Raspberry Prosecco Cocktail image

Provided by Valerie Bertinelli

Categories     beverage

Time 1h15m

Yield 1 serving

Number Of Ingredients 6

1 tablespoon Raspberry Syrup, recipe follows
1 tablespoon fresh lemon juice
Chilled prosecco, for serving
1 cup sugar
2 tablespoons fresh lemon juice
2 pints raspberries

Steps:

  • Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.
  • Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

RASPBERRY RIPPLE BLONDIES



Raspberry ripple blondies image

Treat the family to this simple but gorgeous traybake. Made with dark and white chocolate and fresh or frozen raspberries, these blondies won't last long

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Yield Serves 12-16

Number Of Ingredients 10

150g raspberries
200g light brown soft sugar, plus 1 tsp
225g unsalted butter, plus a little extra for the tin
100g caster sugar
200g plain flour
½ tsp baking powder
3 eggs
1tsp vanilla extract
125g dark chocolate, chopped into chunks
125g white chocolate, chopped into chunks

Steps:

  • Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
  • Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
  • Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
  • Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.

Nutrition Facts : Calories 329 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

RASPBERRY RIPPLE COCKTAIL



Raspberry Ripple Cocktail image

tastes like ice creams in the old days, you can change this by using vanilla vodka and lemonde raspberrys or raspbery puree or turning it into a floatusing lemonade vanilla ice cream and raspberry sauce i use chambord

Provided by cakeinmyface

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

50 ml vodka
10 ml raspberry liqueur
250 ml cream soda

Steps:

  • mix all three ingredients together in a glass with ice and serve if your feeling fancy garnish with some raspberrys.

Nutrition Facts : Calories 240.5, Sodium 31.4, Carbohydrate 34.2, Sugar 34.2

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