I had some fresh raspberries left from a recent visit to the Union Square Greenmarket. They were starting to look a bit neglected, as they’d been in the fridge for a few days. Given how warm it’s been these past weeks, I wanted to turn them into something cool and refreshing with a bit of fun. I think this recipe fits that bill, and it goes perfectly with the Shrimp-Grape-Almond Salad from the previous post.
Prep time: 10-15 minutes
Ingredients (use these proportions per person):
1/4 cup Red Raspberries, puréed
1/4 tsp Sugar, White, granulated or superfine (caster), plus extra for garnish
1 shot Light Rum
Lime wedge, juice of
Sparkling Mineral Water
Fresh whole Red Raspberries to garnish
Assembly:
Measure out 1/4 cup raspberries per person. Put in food processor and purée until liquid. Add 1/4 tsp sugar per person being served. Purée one minute more.
Place fine-mesh sieve over clean glass or ceramic bowl. Empty contents of food processor into sieve. With wooden spoon or rubber scraper, push contents through sieve. Do not try to make seeds and large pulp pieces go through the sieve. The liquid is what is wanted.
Measure out one tablespoon raspberry purée per glass. Add one shot of rum and squeeze juice of one lime wedge apiece into each glass. Fill glass two-thirds full with sparkling mineral water. Garnish the rim with one whole raspberry dipped in sugar.
Buon appetito!
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