RASPBERRY ROSE SORBET
This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 30 grams
RASPBERRY SOUP
Provided by Florence Fabricant
Categories brunch, easy, soups and stews, dessert
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Puree raspberries through a sieve or a food mill.
- Blend sugar and sour cream together and stir into raspberry puree. Stir in wine and water.
- Chill thoroughly before serving.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 18 milligrams, Sugar 14 grams
COOL RASPBERRY SOUP
An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 207 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
ROSE, ROSEWATER AND RASPBERRY SANGRIA
Raspberries and grapefruit soda add a bit of tang to balance out the floral rosewater syrup in this rose wine sangria. Thanks to its blushing-pink color, the drink is perfect for Mother's Day or a spring picnic in the garden.
Provided by Food Network Kitchen
Categories beverage
Time 4h35m
Yield about 8 servings (7 1/2 cups)
Number Of Ingredients 6
Steps:
- Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the rosewater. Let cool, then transfer the syrup to a 3-quart pitcher.
- Add the wine, soda water and grapefruit soda to the pitcher, and stir to combine. Add the raspberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
- To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.
RASPBERRY-ROSE WATER SOUP
Steps:
- For the Apricots
- Bring the simple syrup and water to a boil over medium heat. Add the apricots and bring to a simmer. Reduce the heat to low and simmer very gently for 5 minutes.
- Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.
- For the Soup
- Put the raspberries in a food processor and process to a very smooth puree. Strain (discard the solids) and measure out 2 cups. Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface. Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.
- Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan to melt.
- Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds. Stir in the rose water and taste. Add more syrup if necessary.
- Chill completely before serving.
- To Serve
- Spoon the soup into small dessert bowls or glasses. Cut the apricots into tiny dice and add to the soup with some fresh raspberries. Top with a scoop of the sorbet.
- make it simpler
- You could float icy cold champagne on the soup instead of making the sorbet.
ROSE WATER SYRUP
Provided by Najmieh Batmanglij
Categories Sauce Non-Alcoholic Dessert Ramadan Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pint
Number Of Ingredients 4
Steps:
- 1. Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally.
- 2. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.
- 3. In a pitcher, mix 1 part syrup, 3 parts water, and 2 ice cubes per person. Stir with a spoon and serve well chilled. NUSH-E JAN!
- Variations:
- Saffron Syrup(Sharbat-e Zaferan) - Add 1/2 teaspoon ground saffron threads diluted in 2 tablespoons hot water to the rose water. Barberry syrup(Sharbat-e zereshk) - Add barberry juice to the rose water syrup above and cook for 5 minutes. Barberry juice can be made from dried barberries by picking over and thoroughly washing 2 cups of barberries. Combine with 4 cups of water and boil for 15 minutes over high heat. Allow to cool and pass through 2 layers of cheesecloth into a bowl. Almond syrup(Sharbat-e badam) - Replace rose water with almond milk. To make almond milk puree 2 cups blanched almonds with 3 cups of boiling water in a food processor for 5 minutes, until creamy. Strain the mixture through 2 layers of cheesecloth into a bowl. Reserve the almond milk and discard the solids. Persian musk rose syrup(Sharbat-e nastaran) - Replace rose water with musk rose water. Basil-seed syrup(Sharbat-e tokhm-e Sharbaty) - Soak 1 cup of basil seeds in 2 cups of water for a few hours, then add soaking seeds to the syrup in Step 2. An excellent syrup, this sharbat is especially associated with the mother of a newborn baby. Mint leaf syrup(Sharbat-e nana) - Replace rose water with mint water. Orange blossom syrup(Sharbat-e gol-e bahar narenj) - Replace rose water with orange blossom water. Licorice syrup(Sharbat-e lasmo) - Replace rose water with licorice water. Palm syrup(Sharbat-e taruneh) - Replace rose water with palm water. Willow syrup(Sharbat-e bidmeshk) - Replace rose water with willow water.
- NOTE:Rose water(suitable for cooking) and most of the distillates (called araqs in Persian) listed here are available in Persian stores (produced by Sadaf or Qortas).
- Najmieh Batmanglij shares her tips with Epicurious:
- •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." •Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "Always buy red barberries," cautions Batmanglij. "Black barberries are old." •Try experimenting with different distillates in this drink. Musk rose water, made from white Mediterranean roses, gives the sharbat a different flavor than regular rose water, which is made from Persian Damask roses. Willow water is flowery, while palm water has an earthy flavor.
RASPBERRY-ROSE SCONES
I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation.
Provided by LauraF
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
- Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
- Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
- Whisk 1/2 cup cream, egg, and rose water together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
- Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
- Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
- Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 45.2 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 264 mg, Sugar 16.3 g
ROSE WATER PANNA COTTA WITH RASPBERRIES AND LYCHEES
Each silken spoonful of these pale-pink puddings will leave you -- and your loved one -- more enchanted than the last. A splash of rose water lends the simple, elegant dessert a delicate floral bouquet and a flavor that melds perfectly with a garnish of raspberries and lychees.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Mix cream and sugar in a small saucepan over medium heat, stirring until sugar dissolves and mixture just begins to simmer. Remove from heat.
- Meanwhile, in a small bowl, sprinkle gelatin over cold water and let stand until softened, about 2 minutes. Add to hot cream mixture, stirring until gelatin dissolves.
- Place mascarpone in a medium bowl. Strain cream mixture over top, stirring until smooth. Add rose water, and food coloring if using. Strain mixture into a large glass measuring cup or a bowl. Divide among four demitasse cups or 2-ounce ramekins. Refrigerate until set, about 2 hours (or overnight).
- Dip bottoms of molds into hot water to loosen, then invert onto plates. Divide lychees, raspberries, and candied ginger among plates. Garnish each with a rose petal if using. Pour 2 tablespoons reserved lychee syrup onto each plate. Serve immediately with ginger sugar cookies.
RASPBERRY SCONES WITH ROSE WATER GLAZE
Nice little scones filled with raspberry jam and topped with a rosewater-flavored glaze. These would be a nice addition to a Valentines Day breakfast, especially if you use a heart-shaped cutter. Adapted from Bon Appetit Feb. 2005.
Provided by Muffin Goddess
Categories Scones
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- SCONES:.
- Preheat oven to 400ºF. In a large mixing bowl, mix flour, sugar and baking powder. Add the butter. Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
- Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). Turn dough out onto foil and pat it to 1/2" thick.
- With a 3" round or heart-shaped cookie cutter, cut out scones. Gather scraps and reshape to 1/2" thickness. Cut rest of scones, using as much of the dough as possible without re-shaping it.
- With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
- Transfer filled scones to a baking sheet. Bake until golden brown (about 18 minutes). Transfer baked scones to a wire rack to cool just until slightly warm.
- GLAZE:.
- While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. Spread glaze over slightly warm scones. Serve immediately, or at room temperature.
Nutrition Facts : Calories 265.6, Fat 13.7, SaturatedFat 8.5, Cholesterol 45, Sodium 170.4, Carbohydrate 33.4, Fiber 0.7, Sugar 14.8, Protein 2.7
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