Monday, May 10, 2010

Rasberry Lime Rickey

This recipe is from and It is delish! It was great with the club soda, but so much better when the syrup was poured over shaved ice (thank you little ninja!!) I could eat that stuff all day long!! It's getting warmer outside, so enjoy!!

Rasberry Lime Rickey
adapted from Cook’s Country

12 oz. package frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes (It took 4 limes to get the 1/2 cup juice but I only used the zest from 3 limes – it was plenty)
Club soda, chilled

Heat raspberries, sugar, and water in a saucepan over medium heat until the raspberries begin to release their juices, about five minutes. Mash the berries with a potato masher until the berries break down, then stir in the lime zest and juice. Simmer until the mixture is slightly thickened, about five minutes.

Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing on solids to extract the liquid. This works best done in batches so the seeds don’t clog up the bottom of the mesh strainer. You should end up with about 2 1/2 cups syrup. Discard the berry solids. Refrigerate the syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup club soda and 3 tablespoons syrup in tall, ice-filled glasses.

Saturday, May 1, 2010

Frosty Orange Cream Dessert

Lori and Lindsey served this yummyness at the last retreat. HOLY YUM! I love this stuff! I also found it on this website. It is super yummy as orange cream, but Lori says it is also insanely good when made like a Cookies and Cream dessert too. Anyway, here is the recipe...

Frosty Orange Creme Layered Dessert
2 cups orange sherbet
1 package cream cheese
1 can (14 oz) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz) cool whip

First, line a 9 x 5 inch loaf pan with foil. Spread the sherbet onto bottom of prepared pan to form even layer.Freeze 10 min.

Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in cool whip. Pour over sherbet in pan.

Freeze 3 hours. To unmold, invert pan onto plate; remove foil.

**I increased the sherbet to about 3 cups and would next time only use half of the creamy topping. While it is incredibly good, the topping is pretty rich. It turns out to be twice as much as the sherbet and I think it would taste much better and more balanced, if the two flavors were equal in quantity to each other.
But don't let this fool you. It is the perfect cool, sweet treat.

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