Best Raspberry Lime Rickey Recipes

RASPBERRY LIME RICKEY

Steps:

• Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

RASPBERRY LIME RICKEY

Steps:

• In a sieve set over a bowl drain raspberries, pressing gently on berries with back of a spoon if necessary to yield 1/2 cup liquid, and reserve raspberries for another use. In a 2-quart pitcher stir together raspberry liquid, lime juice, water, vodka, Pernod, and sugar until sugar is dissolved and chill until cold. Rickeys may be prepared up to this point 1 day ahead and chilled, covered.
• Just before serving, add club soda or seltzer water, enough ice to fill pitcher, and some fresh raspberries and lime slices. Serve rickeys in glasses filled with ice and garnish with more fresh raspberries and lime slices.

RASPBERRY LIME RICKEY SORBET

Steps:

• 1. In a medium saucepan, combine raspberries, sugar, salt and ¼ cup water. Place over medium heat, and stir about 1 minute to dissolve as much sugar as possible. Bring to a simmer, cover and reduce heat to low. Simmer until berries have begun to split apart and release their juices, 6 to 8 minutes. 2. Place a fine-mesh strainer over a container with a tight-fitting lid, and strain berries, pressing through as much fruit pulp as possible. Add lime juice and sparkling water, and whisk to combine. Cover, and refrigerate at least 4 hours, preferably overnight. 3. Churn sorbet in an ice cream maker according to manufacturer's instructions. Pack into a container with a tight-fitting lid, and freeze 2 hours. Remove from freezer 10 minutes before serving. Spoon into dishes, and garnish with a sprinkling of lime zest.

RASPBERRY LIME RICKEY

Steps:

• Crush raspberries with lime juice and sugar with a spoon.
• Let stand 10 minutes.
• Press through a sieve into a pitcher.
• Add rum and seltzer.
• Serve over ice with limes.

RASPBERRY LIME RICKEY CAKE

Steps:

• Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.2) Beat together the butter, sugar, and salt till smooth.3) Add the eggs one at a time, beating well after each addition.4) Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lime rind or lime oil.5) Spoon the batter into the prepared pan, smoothing the top with a spatula.6) Bake the cake for 25 to 33 minutes, or until the top is starting to brown and a cake tester inserted into the center comes out clean.7) While the cake is baking, make the glaze by stirring together the lime juice and sugar. Set it aside.8) Remove the cake from the oven, and set it on a rack. Use a skewer or toothpick to poke the top all over. Don't poke all the way to the bottom of the pan; just about halfway down. 9) Stir the glaze to combine, and immediately brush it onto the hot cake; be generous. Let it sink in for about 5 minutes, then brush on more glaze, continuing until all the glaze is used up.10) If you're using the optional sugar topping, shake the coarse sugar in a jar with the lime oil, till well combined. Sprinkle the sugar atop the glazed cake, gently pressing it in with your fingers.11) Allow the cake to cool completely before slicing.12) To make the raspberry topping, stir together completely thawed raspberries with pie filling enhancer (if you're using it), and sugar to taste. 13) Serve squares of cake with a dollop of raspberry sauce on the side.Yield: about 2 dozen servings.