This cocktail will certainly make your cheeks rosy.
50ml Hendricks Gin
5 Raspberries
3 Lime Wedges
15ml Raspberry & Rose Cordial
75ml Lychee Juice
Add all ingredients to a cocktail shaker and shake with plenty of ice, strain into a hiball glass over fresh cubed ice and garnish with a lychee and raspberry on a stick.
Tag Archives: Raspberry & Rose Cordial
June 30th, 2010
Belvoir’s Raspberry Blush cocktail
May 14th, 2009
The charming glugs of May
The last time dear Blightly was in a recession, ITV decided to cheer everyone up by screening The Darling Buds of May. The show, based on the novels of Herbert Ernest Bates (a name to which we doff our bottle caps), follows the shenanigans of the loveable Larkin family on their farm in Kent. It…
March 1st, 2009
Pinot Grigio and Raspberry and Rose Jelly
This boozy jelly is ideal for a romantic night in and can be made in advance
Serves 2
3 leaves of gelatine (9g powdered gelatine)
40g sugar
50g water
150g pinot grigio blush
75g Raspberry and Rose cordial
1/2 juice of lemon
1 punnet of fresh Raspberries
METHOD
1. Place the leaf gelatine in a bowl of cold water one at a time. Put the sugar and water in a pan and bring to the boil. Simmer for 2 minutes. Remove from the heat, squeeze out the leaf gelatine and whisk into the syrup.
2. Add in the pinot grigio blush, Raspberry and Rose cordial and lemon juice and mix well.
3. Place several Raspberries in the bottom of two wine classes and add enough jelly mix to just cover the raspberries leave to set in the fridge.
4. Gently pour the rest of the jelly mix over the back of a spoon into the wine glasses and leave to set for several hours
March 1st, 2009
Buttermilk Pannacotta with Raspberries and Rose
Serves 4
Ingredients
For the Panna cotta:
250ml Buttermilk
250ml Double Cream
70g Raspberry & Rose Cordial
3 leaves gelatine (or 2tsp of powdered gelatine)
55g castor sugar
For the Raspberry compote:
2 punnets raspberries
40g Raspberry & Rose Cordial
20g icing sugar
METHOD
1. Place the gelatine in a bowl of cold water to soften (or follow instructions on packet if using powder)
2. Pour the cream and sugar into a pan and bring to the boil, remove from the heat. Squeeze out the gelatine, whisk into the cream mixture until the gelatine has dissolved, followed by the raspberry and rose cordial
3. Leave to cool for approx 10 mins, mix in the buttermilk and divide between four dariole moulds or if not turning out between 4 ramekins. Place in the fridge to set (approx 2-3hrs)
4. In the meantime blitz 1 punnet of raspberries with the icing sugar with an electric hand blender and sieve. Take 50g of purée and add the cordial. Mix thoroughly and gently fold in the other punnet of washed raspberries. Leave to marinade in the fridge
5. Once the panna cotta is set, turn out (by dipping in hot water ) and serve with the raspberry compote. Alternatively pile the raspberry compote on top if the ramekinns
6. Finish with a sprig of mint
Notes
If fresh raspberries are not available use frozen raspberries
Whilst this dessert needs to be made in advance the preparation time is minimal leaving you plenty of time to prepare the rest of the meal.
