Raspberry Cape Breeze Recipes
RASPBERRY BREEZE
Make and share this Raspberry Breeze recipe from Food.com.
Provided by bmcnichol
Categories Beverages
Time 10m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients in 1 quart pitcher.
- Refrigerate until ready to serve.
- Pour over ice to serve.
Nutrition Facts : Calories 62, Fat 0.1, Sodium 0.6, Carbohydrate 4.3, Fiber 0.1, Sugar 3.5, Protein 0.3
RASPBERRY BREEZE
Enjoy an icy Raspberry Breeze that's as refreshing as a cool breeze on a summer day. This Raspberry Breeze recipe calls for rum, juice and only 5 minutes.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 2 servings, about 1 cup each.
Number Of Ingredients 4
Steps:
- Stir ingredients in plastic or glass pitcher until drink mix is dissolved.
- Serve over ice.
Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 5 g, Protein 0 g
RASPBERRY CAPE BREEZE
Steps:
- Empty contents of tub into large pitcher.
- Add remaining ingredients; stir until contents are completly dissolved.
- Serve over ice in tall glasses.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FREEZER RASPBERRY SAUCE
This is a great topping for ice cream, and-since it's thicker than sweetened berries-it's nice over sponge cake or shortcake, too. My family especially enjoys spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 pints.
Number Of Ingredients 5
Steps:
- Rinse four 1-pint plastic containers and lids with boiling water. Dry thoroughly. Thoroughly crush 6 cups raspberries, 1 cup at a time, to measure exactly 3 cups; transfer to a large bowl. Stir in sugar and corn syrup; let stand 10 minutes, stirring occasionally., In a small bowl, mix liquid pectin and lemon juice. Add to raspberry mixture; stir constantly for 3 minutes to evenly distribute pectin. Stir in remaining whole raspberries., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours or until partially set. Refrigerate up to 3 weeks or freeze up to 12 months., Thaw frozen sauce in refrigerator before using.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein.
EASY RASPBERRY SAUCE
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
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