Raspberriescrystallizedgingersmoothie Recipes
RASPBERRY-VANILLA SMOOTHIE
Provided by Giada De Laurentiis
Categories beverage
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.
- Pour the cooled syrup into a blender. Add the yogurt, raspberries, apple juice, vanilla, and ice. Blend until the mixture is smooth and thick.
- Pour into glasses and serve.
RASPBERRIES & CRYSTALLIZED GINGER SMOOTHIE
Delicious and pretty healthy for a yogurt smoothie. Use the best ingredients. Amounts are guesstimates, add to your liking. Made up when I was craving crystallized ginger & yogurt.
Provided by UmmBinat
Categories Smoothies
Time 6m
Yield 1 tall glass, 1 serving(s)
Number Of Ingredients 5
Steps:
- Blend all the ingredients until smooth as possible. (There may be seeds left unblended depending on the blender you use).
- Taste and adjust any ingredient if needed by adding more to your taste.
- Enjoy in a tall glass!
Nutrition Facts : Calories 266.5, Fat 8.2, SaturatedFat 5.1, Cholesterol 31.9, Sodium 117.9, Carbohydrate 42.3, Fiber 2.7, Sugar 39.1, Protein 9.1
BRANDIED RASPBERRIES
A treasure--and so easy! Make this during the raspberry season when berries are ripe, juicy and plentiful (late spring through early fall), and serve in the wintertime folded into chocolate souffle, spooned over bitter-almond ice cream, and scattered alongside cornmeal cake. The brandy can be cooked down to make a sauce. Would make a fantastic hostess gift, tied with a pretty ribbon! Slightly adapted recipe from chef Alice Waters of Chez Panisse.
Provided by BecR2400
Categories Sauces
Time 5m
Yield 1 quart of Brandied Raspberries, 16 serving(s)
Number Of Ingredients 3
Steps:
- Fill a 1-quart jar with raspberries.
- Pour in 1 cup sugar and cover with brandy or Cognac.
- Close the jar and let sit 4 days, shaking the jar occasionally to make sure the sugar dissolves.
- Store in a cool dark place; refrigerate after 1 month. Keeps 1 year.
Nutrition Facts : Calories 64.4, Fat 0.2, Sodium 0.3, Carbohydrate 16.2, Fiber 2, Sugar 13.8, Protein 0.4
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