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Entries tagged with 'raspberries'

Raspberry, Ginger, and Coconut Shake

Serious Eats Autumn Giles Post a comment

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. More

Raspberry Lemon Mini Muffins

Serious Eats Carrie Vasios Mullins Post a comment

These lemony mini muffins make a statement with their one large raspberry in the middle. More

Raspberry Crumb Bars

Serious Eats Carrie Vasios Mullins Post a comment

Two layers of buttery crumb sandwich a sweet middle made from fresh raspberries. More

Raspberry Rose Jam

Serious Eats Emily Teel 2 comments

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. More

American Flag Fruit Salad

Serious Eats Carrie Vasios Mullins 1 comment

A new way to serve fruit salad at your Fourth of July feast. More

Creamy Chocolate Raspberry Summer Pudding

Serious Eats Yvonne Ruperti 6 comments

Rich chocolate custard and crushed raspberries moisten soft bread in this cool no-bake bread pudding. More

Raspberry Dark Chocolate Macaroons

Serious Eats Carrie Vasios Mullins 4 comments

These fruit forward raspberry macaroons get a contrasting drizzle of dark chocolate. They make a great DIY gift on Valentine's Day. More

Chocolate Raspberry Cupcakes

Serious Eats Yvonne Ruperti 1 comment

These pretty in pink, berry-luscious, and chocolaty cupcakes will get you in the mood for Valentine's Day. More

Homemade Cranberry Newtons

Serious Eats Alexandra Penfold 2 comments

DIY cranberry-raspberry newtons with a sweet-tart filling and that signature cookie-cake texture. More

Raspberry Mousse Pie

Serious Eats Lauren Weisenthal 3 comments

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. More

Bumbleberry Syrup

Serious Eats Lucy Baker 4 comments

The uses for this near-effortless syrup are endless: Stir it into summery cocktails, flutes of Champagne, or lemonade, swirl it into yogurt or oatmeal, or drizzle it over ice cream, cakes, and pies. More

My Sharona

Serious Eats Maggie Hoffman Post a comment

Fruity cocktails needn't be sweet; this raspberry-rum cocktail from Kenneth McCoy of Ward III in NY is bright and quite tart. More

Berry Crisp Cake

Serious Eats María del Mar Sacasa 1 comment

This cake is rich and tangy with mascarpone cheese, spiked with sweet white wine. Once baked, the berries sink into the cake and burst, becoming a built-in layer of fresh jam, while the crumble melts and crisps into a cookie-like crust that provides wonderful textural contrast. Serve it warm with a scoop of vanilla ice cream or at room temperature with a cup of steaming coffee in the morning. More

Raspberry Jalousies

Serious Eats Carrie Vasios Mullins 5 comments

In this breakfast sweet, each puff pastry is scored to allow a peek at the filling of sweetened cream cheese and fresh raspberries. More

Raspberry and Rum Iced Tea

Serious Eats Kelly Carámbula 1 comment

A refreshing cooler of raspberry scented iced tea spiked with rum. More

DIY Raspberry Liqueur

Serious Eats Marcia Simmons Post a comment

Raspberry liqueur isn't hard to find, but the bottles you can buy are all over the map. Some options are candy sweet, while others are cough syrup-strong. Making your own liqueur gives you control over how sweet and boozy the end result is—you're likely to end up with something that better suits your sugar tolerance. More

Mixed Berry Pie (Made with Frozen Berries)

Serious Eats Lauren Weisenthal 2 comments

Frozen berries are a great alternative to fresh for winter baking. Many people fret about whether they should thaw the fruit first, but you don't need to. With the exception of a slightly longer baking time, the results are no different from baking with fresh berries, and the crust actually holds its shape well with frozen berries inside. Feel free to adjust the sugar and cornstarch to your tastes for sweetness and texture; less cornstarch will yield a runny pie, more will give the filling a more jammy texture. More

Raspberry Rosewater Cupcakes

Serious Eats María del Mar Sacasa 8 comments

Romantic cupcakes for Valentine's Day. More

Raspberry Double-Crust Jar Pie

Serious Eats Caroline Russock 1 comment

Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts. More

Raspberry Cobbler Cocktail

Serious Eats Heather Arndt Anderson Post a comment

To make this cobbler extra cobbler-y, I add a muddled vanilla bean a bit of cinnamon to my sugar. Other soft berries like blackberries, sylvanberries, loganberries or marionberries may also be used if you have them on hand. More

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