Raspberry Sorbet with Fresh Whipped Cream

Mmmm...imagine being cooled off on a hot summer night by freshly made Raspberry Sorbet. This recipe also includes a fresh whipped cream which is so easy to make and that much than store bought whipped cream.


Ingredients 

• 1/4 cup water
• 1/4 cup plus 1 tablespoon sugar
•  3 cups fresh raspberries, frozen
• 1/2 cup heavy cream

Directions

1. Stir together water and 1/4 cup sugar until sugar dissolves.
2. Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.
3. Whisk cream and remaining tablespoon sugar until soft peaks form.
4. Scoop sorbet into 4 glasses, and top with whipped cream.

Raspberry and Peach Cobbler

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• Does anything sound more delicious than raspberries and peaches fused together in one dessert? I think not. Try this cobbler. Its fast and easy to whip up. Perfect for dessert. 

• • 1/3 cup unsalted butter
  • 3 cups sliced peaches (about 4 large)
  • 1 cup raspberries
  • 1 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Whipped cream or ice cream, for topping
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

  1. Heat the oven to 350ºF. Measure the butter into a 2 1/2 -quart casserole dish (ours measured 11 by 8 inches by 2 1/2 inches deep) or a cast-iron skillet (11 inches in diameter and 3 inches deep).
  2. Place the pan in the oven to melt the butter. Combine the peaches and raspberries in a medium bowl and sprinkle 1 tablespoon of the sugar over them. Gently stir the fruit, then set it aside.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Add the remaining sugar, the milk, and the vanilla extract and stir until the mixture is evenly blended.
  4. When the butter has melted, pour it into the batter, stir quickly but gently to mix it in, then immediately pour the batter into the casserole or skillet. Add the fruit with its juices, distributing it evenly and lightly pressing it partway into the batter with a spatula.
  5. Return the pan to the oven and bake the cobbler until the top is a rich golden brown, about 1 hour. Serve hot or warm with ice cream or whipped cream. Serves 6 to 8.

Honey Drizzled Blueberry Raspberry Pie

Now this might just become one of your favorites. Make sure you have a cold glass of milk and don't forget a scoop of vanilla ice cream - OMG!!

Ingredients

1 Pastry for double-crust pie (9 inches)

1 egg white

2 tablespoons water, divided

1 cup and 1 tablespoon of granulated sugar

1/4 cup cornstarch

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

3 cups fresh blueberries

1 cup fresh raspberries

1/4 cup warm raw honey

Directions

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.

In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.

Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.

Bake at 400 degrees F for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Drizzle with warm honey and serve.

Remaining pie should be refrigerated.

Blueberry Butter

This blueberry butter recipe is super easy and can be ready for tomorrow's breakfast. 

2 cups of fresh Blueberries
Quarter cup of raw honey
4 sticks of unsalted butter


In a medium sauce pan over low-medium heat combine the quarter cup of honey and two cups of fresh blueberries, stirring constantly until blueberries dissolve. This process should take 2-3 minutes. Add one stick of softened butter to blueberry mixture one at a time. Once all of the butter is added pour mixture into containers and refrigerate over night. Blueberry butter freezes well for later use.

Blueberry Sauce

What can you eat with blueberry sauce drizzled on top? Well... what CAN'T you eat smothered in blueberry sauce? Waffles, ice cream, cheesecake, parfaits, crepes, pancakes, empanadas, and if you're feeling really crazy let the sauce thicken up in the fridge and make a PB & J!

This is such an easy recipe and the scent of fresh lemon juice fills the kitchen.

Ingredients

3 cups of fresh blueberries
2 tablespoons of sugar
1 tablespoon of freshly squeezed lemon juice
pinch of ground cinnamon

In a small saucepan over medium-high heat, combine blueberries, sugar, lemon juice, cinnamon, and 3 tablespoons water. Bring to a boil, reduce heat to medium, and simmer until blueberries have broken down and juice has thickened slightly, about 10 minutes. Use a rubber spatula to press berries through a fine sieve set over a small bowl; discard solids. Let cool slightly. Cover, and refrigerate until ready to use.

Blueberry Tartlets

These yummy tartlets are so cute and will hit the spot on a summer night.


Serves 6
2 packages of frozen puff pastry (14 oz. each)
3 cups of blueberries (1 1/2 pints)
1 Tbsp, all purpose flour, plus more for sprinkling
juice of 1/2 a lemon
vanilla ice cream

Preheat the oven to 375 degrees. On a well floured surface, roll out puff pastry just enough so that four 5" circles can be cut out (use a plate as a guide). Roll out the other package of pastry, and cut out two more 5" circles (reserve remaining pastry for another use). Place cut circles on two baking sheets, and put them in the freezer for at least 10 minutes. While dough is chilling, combine blueberries, flour, sugar and lemon juice in a medium bowl, and toss to combine; set aside. Remove pastry circles from freezer, and brush excess flour from chilled rounds with a pastry brush. As soon as dough is pliable, pinch the edges until a pleated shell is formed. Spoon the berry mixture (about 1/2 cup per tarlet) into the center. Reshape if necessary. Repeat with the remaining pastry and berries. Freeze again if pastry has softened too much. Brush edges with cold water, and sprinkle with sugar. Bake until edges are golden and berries are bubbling, 30 to 35 minutes. Remove and let cool slightly. Serve with vanilla ice cream.

Courtesy of Domino Magazine.