A Homemade Raspberry Peach Lemonade Recipe made with fresh raspberries and peaches for the ultimate refreshing drink to cool you down this summer Well, it has been a. This raspberry lemonade cake is inspired by Christina Tosis Momofuku Milk Bar recipes and its rich, fragrant and looks stunning. Absolutely perfect Raspberry Road Designs Alphas Papers Elements Quick Pages Mini Kits Word Art Freebies Templates Journal Cards Retired Products Dollar Store Angel Policy Brushes. RaspberryLemonadegraphic.png' alt='Raspberry Lemonade' title='Raspberry Lemonade' />Raspberry Lemonade Fizz Culinary Hill. Make Raspberry Lemonade Fizz the signature drink at your next party It only takes 3 ingredients and everything can be made ahead. People spend a lot of time planning their menus around the holidays Cocktail parties, get togethers with friends, Ugly Sweater Parties, and the actual holidays themselves. With the food bound to be plentiful and varying, I love having the drink part of it figured out way in advance. I love the idea of serving a Mocktail that is easily spiked for those who are interested Im still a month out from being one of those interested parties but kid friendly. This easy Raspberry Lemonade Fizz is perfect for the host or hostess because it can be prepared way in advance, and adults will love its colorful appearance and fruity kick How to Make Raspberry Lemonade Fizz. First, cook down frozen raspberries into a thick, syrupy juice. Time 1. 0 1. 5 minutes. Second, press syrup through a fine mesh sieve to remove seeds. Third, chill the raspberry syrup for at least 2 hours. Finally, combine raspberry juice with lemonade concentrate in a large pitcher and top with ginger ale. Height=450&odnWidth=450&odnBg=FFFFFF' alt='Raspberry Lemonade' title='Raspberry Lemonade' />Pour over ice and serve Or better yet, set the pitcher on a drink cart or buffet table with the ice and glasses, and let your guests help themselves. I recommend plastic cups for the kiddos And there you have it A signature drink for your next holiday party, tailored for a crowd, fun to drink, without last minute work. Save this Raspberry Lemonade Fizz to your Drinks Pinterest board And lets be friends on Pinterest Im always pinning tasty recipesRaspberry Lemonade Fizz Make Raspberry Lemonade Fizz the signature drink at your next party It only takes 3 ingredients and everything can be made ahead. Liter bottleginger ale. Ice. Lemon slicesfor garnish, optional. In a 4 quart saucepan, bring the raspberries to a simmer over medium high heat. Cook, stir frequently, until the berries have broken apart and released their juices, about 1. Using a fine mesh sieve, strain the berries to remove the seeds, pushing down on the solids to extract as much liquid as possible. You should have about 1 cups. Refrigerate raspberry juice until chilled, at least 2 hours. In a large pitcher or punch bowl, combine raspberry juice and lemonade concentrate. Stir in ginger ale and serve immediately over ice, garnished with lemon slices if desired. This recipe can be doubled or tripled for a crowd This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. Raspberry Lemonade Cake. Ever since Christina Tosi replaced Joe Bastianich in the new Masterchef season, Ive been slightly obbsessed with her recipes. Shes a pastry chef and I am somehow excited to see pastry chefs stepping out on tv shows like this one. I kept reading on various blogs that the recipes found in her Momofuku Milk Bar book are time consuming and hard to master and I thought this was the challenge I needed, although I dont mind complex and time consuming cakes do check my entremets for that matter. But I was intrigued by the elements she used in her cakes and the fact that she relies on the pure beauty of a naked cake to impress. And it works, it really does as after revealing my cake, I was in pure awe and Im not that easily impressed when it comes to cakes, believe me My recipe uses Christina Tosis Strawberry Lemonade Cake as a base, but I added my signature to it by reducing the sugar and butter the cake is incredibly rich and sweet even so, Ill probably reduce it a bit more next time, but again, it might only be a matter of personal taste and replacing part of her recipe with my own tried, fail proof recipes. I ended up with a rich, tangy, sweet raspberry lemonade cake that I just couldnt stop eating. Yes, its sweet, yes, its buttery and yes, its delicious Its definitely not a cake for the faint of heart in terms of calories, but hey, we dont eat cake every day and this one is well worth the time spent in the kitchen and the sacrifice of breaking the rules of your diet Author Olguta Pastry Workshop. Zest from 2 lemons. Pre heat your oven to 3. F 1. 80. C and line a rectangle pan with baking paper. Ideally, the pan has around 3. Place aside. Sift the flour with salt and baking powder and place aside. Mix the butter with sugar in a bowl for 3 minutes until creamy and pale. Add the eggs, one by one, and mix well after each addition. While mixing at medium speed, slowly pour in the buttermilk, followed by the vegetable oil and vanilla then turn the mixer on high speed and mix for 6 minutes until double in volume. Fold in the flour then spoon the batter in your prepared pan. Bake for about 2. Remove from the oven and allow to cool aside. Puree the raspberry then pass it through a fine sieve to remove the seeds. Bring to a boil and cook for 5 minutes then remove from heat and allow to cool completely. Line a small baking pan with baking paper and grease it with butter. Place aside. Mix the cream cheese with sugar for 2 minutes. In a small bowl, combine the eggs with cornstarch, milk, salt and vanilla and mix well. Slowly pour the egg mix over the cream cheese, mixing well. Chinese Duck Sauce Recipe. Spoon the cheesecake in the prepared pan then place the pan in a bigger one. Pour hot water in the bigger pan and place in the pre heated oven at 3. F for 2. 0 minutes. You dont need to cook this cheesecake down, the center is supposed to still be jiggly and the sides shouldnt turn brown at all. This cheesecake will be used as frosting and spread between the layers of the cake. Allow to cool in the pan. Combine all the ingredients in a heatproof bowl and place over a hot water bath. Cook for 2. 0 minutes, whisking all the time, until the curd begins to thicken. Remove from heat when done and pass through a fine sieve to remove the zest which turns bitter otherwise. Allow to cool completely. Combine 4. 5g milk powder, the flour, cornstarch, sugar and salt in a bowl and mix well. Drizzle in the melted butter and mix with a fork until clusters of dough form. Spread the crumbs on a baking tray lined with parchment paper and bake in the preheated oven at 1. C for 1. 0 minutes. Allow them to cool in the pan then transfer in a bowl. Sprinkle with the remaining milk powder and drizzle with melted chocolate, mixing to coat the crumbs evenly. Place in the fridge to set. Mix the liquid cheesecake with half of the lemon curd. Reserve the remaining curd as you will be using it as well. Place an 1. 8cm cake ring on your cake board and line the ring with acetate sheets. Cut 2 vanilla cake discs and place aside. Using the leftover cake, form at the bottom of the cake ring the first layer of the cake. It wont look pretty, but dont worry as this layer will be well hidden. Top the cake layer with of the raspberry sauce. Spoon of the cheesecake mixture over the sauce then spoon dollops of lemon curd on top. What follows is a few fresh raspberries and of the milk crumbs. Place one of the vanilla cake discs you cut earlier into the cake ring as well and press it over the bottom layers. Repeat the same steps with raspberry sauce, cheesecake, lemon curd, milk crumbs and fresh raspberries. Place in the fridge a few hours, preferably overnight then remove the cake ring and decorate with fresh raspberries. ROMANIANInspirata de retetele Christinei Tosi, acest tort nu e pentru cei slabi de inima. Nu doar ca necesita ceva timp de pregatire, dar e si destul de dulce si cantitatea de unt folosita e suficient de mare incat sa l faca delicios, dar nicidecum sarac in calorii. Pentru cei care nu stiu, Christina Tosi e noul membru al juriului Masterchef US, dar si pastry chef ul din spatele deserturilor servite la Momofuku Milk Bar in New York. Cartea ei, intitulata Momofuku Milk Bar, e destul de faimoasa printre bloggerii din afara si din ce am citit eu, retetele ei sunt considerate complicate si greu de realizat. Evident ca acest lucru m a intrigat atat de tare incat au inceput sa ma obsedeze retetele ei, cu toate ca nu sunt straina de retete complicate si care necesita timp a se vedea sectiune de torturi de pe acest blog. Am citit zeci de postari pe tema asta, am studiat multe dintre retetele ei si am creat acest tort, modificand mare parte din reteta ei, in special reducand zaharul si untul. Chiar si asa, tortul e destul de dulce, dar daca nu as fi redus zaharul, nu cred ca ar fi fost comestibil pentru mine. In general retetele americane contin cantitati halucinante de zahar asa ca ma asteptam la asta. Tortul recupereaza prin aroma intensa insa zmeura, curd de lamaie si o crema cheesecake absolut delicioasa plus un blat de vanilie delicat sunt straturile unui tort pe care l as repeta fara sa ma gandesc de doua ori. Ingrediente Blat cu vanilie 2. Sos de zmeura 2. Dr. Oetker pentru dulceturiCheesecake 2. Curd de lamaie 5 galbenusuri. Coaja de la 2 lamai. Firimituri cu lapte 4. Mod de preparare Blat cu vanilie Pre incalziti cuptorul la 3. F   1. 80. C si tapetati o tava cu hartie de copt. Tava mea a avut in jur de 3. Cerneti faina cu sarea si praful de copt. Mixati untul cu zaharul intr un bol pentru 3 minute pana devine cremos si deschis la culoare. Adaugati ouale, unul cate unul, si mixati bine dupa fiecare. In timp ce mixati la viteza mica, adaugati laptele batut si ulei, precum si vanilia apoi dati mixerul la viteza mare si mixati pentru 6 minute pana compozitia isi dubleaza volumul. Incorporati cu o spatula faina cernuta apoi transferati aluatul in tava pregatita si coaceti pentru 2. Nu l lasati mai mult pentru ca incepe sa se usuce. Lasati sa se raceasca in tava. Sos de zmeura Blenduiti zmeura apoi treceti piureul printr o sita fina pentru a inlatura semintele. Amestecati piureul de zmeura cu restul ingredientelor si puneti pe foc mic. Fierbeti pentru 5 minute apoi luati de pe foc si lasati sa se raceasca complet. Cheesecake Tapetati o tava mica 1. Mixati crema de branza cu zaharul pentru 2 minute. Intr un bol separat, amestecati oul, amidonul, laptele, sarea si vanilia. Incorporati acest amestec in crema de branza. Turnati amestecul in tava si puneti tava intr una mai mare. Turnati apa fierbinte in tava mare, suficient cat sa acopere 12 din peretii tavii mai mici unde coaceti cheesecake ul. Daca aceasta tava e din aceea detasabila, aveti grija sa o acoperiti bine cu folie de aluminiu astfel incat apa sa nu patrunda pana la compozitia de cheesecake. Coaceti la 1. 80. C pentru 2. 0 minute, nu mai mult.