Raspberry Limoncello Martini Recipes

Steps:

• Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld.
• Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired.

Steps:

• Add ingredients into cocktail shaker filled with ice; shake vigorously.
• Strain into martini glass.

Steps:

• Fill 2 glasses with 1 scoop of sorbet and 1 scoop of vanilla ice cream each. Pour 3 ounces of limoncello into each glass and top off with about 3 ounces of sparkling water to create your float. Garnish with lemon twist.
• Wash the lemons thoroughly. Using a peeler, take off the skins being careful not to get any of the white lemon "pith" onto your peelings or it will add bitterness to your limoncello. Place peels into a large wide-mouth jar with all the vodka. Seal tightly. Place the jar in a cool, dry place for 2 to 3 weeks. Shake the jar to remix everything everyday or so. You will notice the color of the liquid changing to yellow as the peels lose their color.
• After 1 week, dissolve the sugar completely with the water by heating it on the stove in a large saucepan. Let simple syrup cool to room temperature. Strain the lemon peels from the alcohol and discard. Mix the alcohol with the simple syrup. At this point you can serve it right away or pour the alcohol into a bottle with the simple syrup and place in the freezer to chill. Once chilled it becomes thick and syrupy.

Steps:

• In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
• When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.

Steps:

• In a shaker combine ice, vodka and liqueur. Strain into 4 martini glasses. Top with slice of lemon and 2 raspberries. Serve.

Steps:

• Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semifreddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.
• Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.
• For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
• Open-freeze (see 'Try' below) the semifreddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.
• To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.

Steps:

• Shake with ice and pour into a martini glass.
• Garnish with a lemon twist.

Steps:

• Put the raspberries in the bottom of a cocktail shaker; muddle.
• Add the vodka and creme de framboise.
• Shake and strain into a cocktail glass.
• Garnish with raspberries.

Steps:

• Fill a cocktail shaker with ice; pour in the raspberry-flavored vodka, lemon-flavored vodka, simple syrup, lemon juice, and raspberry-flavored liqueur. Cover shaker, shake, and strain drink into a martini glass.

Steps:

• Fill a shaker with ice.
• Add vodka, limoncello and simple syrup.
• Shake well and strain into oversized martini glasses.
• Garnish each with a lemon twist.
• Note: Simple syrup is made by combining 2 parts granulated sugar with 1 part water.
• Simmer, stirring, over low heat until sugar is dissolved.
• Chill before using.