Raspberry Frappe Recipes

Steps:

• In a blender, combine sorbet, white grape juice, raspberries and lemon juice.
• Blend until smooth; pour into pitcher.
• Stir in lemon-lime soda.
• Serve immediately.
• Garnish with raspberries.

Steps:

• Place Eagle Brand, coffee, milk and syrup in blender container; blend until smooth.
• Serve over crushed ice. Garnish with whipped cream and chocolate, or as desired.

Steps:

• Puree the berries in a food processor or blender. Add the yogurt and honey and puree about 30 seconds, until smooth and thickened. With the motor running, add the milk and process for 30 to 40 seconds, until thick and frothy, much like a milkshake.
• Serve immediately, poured into stemmed glasses and garnished with a few whole berries or mint sprigs. (Mixture can be put together up to 4 hours ahead and refrigerated. Process again just before serving to regain the frothy texture).
• Note: Depending upon the size of your food processor or blender, this frappe may need to be made in batches.

Steps:

• Place 1 cup of the coffee, the raspberry-flavor syrup, the half-and-half or light cream, and the ice cubes in a blender container.
• Cover and blend until the ice is finely crushed.
• Add the remaining coffee.
• Cover and blend on the lowest speed just until combined.
• TO SERVE:.
• Pour the coffee mixture into glasses.
• Top each glass with a scoop of coffee-flavor ice cream and chocolate shavings.
• Makes 6 (6-ounce) servings.

Steps:

• Place coffee, cocoa, Splenda and Coffee-mate in a glass. Add 1 oz. hot water to glass, and stir to dissolve ingredients. Next add Almond Breeze and Torani syrup and stir briefly.
• Now place contents of glass in a blender. Add ice and blend on high speed until well blended.
• Pour into a tall glass, and finish off with whipped cream.