Blending ripe raspberries up with super-creamy coconut milk ice cream and fresh ginger makes for a gorgeous, jewel-toned thick shake that isn't too heavy or sweet.
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Filled with lemon juice and tangy raspberries, these mini muffins are sweet-tart. They look pretty cute, too.
These lemony mini muffins make a statement with their one large raspberry in the middle.
Welcome to today's episode of Totally Superfluous Problems That Don't Really Need to Be Solved but I'll Attempt Anyway. In case you missed it, last week's episode was How to Retrieve Toast that's Too Small To Toast and Gets Stuck in the Toaster. (Answer? Fondue forks!) This week? How to Easily Eat a Crumble at the Beach.
Two layers of buttery crumb sandwich a sweet middle made from fresh raspberries.
Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor.
Raspberry and rose are a natural combination, and not just in grandma's yard. Dried petals from rose tea soften in the juice of red raspberries. The result is this jewel-toned jam, a balance of sweet, tart, and floral flavors perfectly suited to your next batch of scones or shortbread for afternoon tea.
A new way to serve fruit salad at your Fourth of July feast.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice.
To make this no-bake dessert, soft bread is soaked in a chocolate custard and layered with a zingy raspberry sauce.
Rich chocolate custard and crushed raspberries moisten soft bread in this cool no-bake bread pudding.
These fruit forward raspberry macaroons get a contrasting drizzle of dark chocolate. They make a great DIY gift on Valentine's Day.
These pretty in pink, berry-luscious, and chocolaty cupcakes will get you in the mood for Valentine's Day.
This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with some booze and fruit?
DIY cranberry-raspberry newtons with a sweet-tart filling and that signature cookie-cake texture.
This raspberry mousse, made the easy way, is the perfect filling for those who dream of airy cream pies. The luscious filling is just sweet enough to balance the tart raspberries, and the color is quite dramatic on the dinner table.
This pie recipe calls for frozen raspberries, delivering the flavor of summer, anytime of year. Unlike many other mousse recipes that call for egg whites, this one relies on whipped cream stabilized with gelatin to give the mousse its lift. It's just sweet enough, and feels deliciously light on the tongue, perfectly complimented by the flaky, all-butter crust.
Burgerville's second seasonal shake of the summer features loads of fresh-picked Oregon raspberries. The result, while mildly tasty, is somewhat of a paradox: a milkshake packed to the gills with straw-clogging lumps of fruit but a weak overall raspberry flavor.
Cake and ice cream ice cream are a classic birthday combo. But a cake made of ice cream?! That's both efficient and delicious. I can't remember how old I was the first time I tried ice cream cake, but I can tell you that it was from Carvel and it was a revelation.
Bumbleberry is actually a combination of blueberries, raspberries, and blackberries. Together, they make a syrup that is the perfect companion for everything from bellinis to ice cream.