Best Raspberry Water Recipes

RASPBERRY AND LEMON INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

RASPBERRY SCONES WITH ROSE WATER GLAZE

Steps:

• SCONES:.
• Preheat oven to 400ºF. In a large mixing bowl, mix flour, sugar and baking powder. Add the butter. Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
• Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). Turn dough out onto foil and pat it to 1/2" thick.
• With a 3" round or heart-shaped cookie cutter, cut out scones. Gather scraps and reshape to 1/2" thickness. Cut rest of scones, using as much of the dough as possible without re-shaping it.
• With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
• Transfer filled scones to a baking sheet. Bake until golden brown (about 18 minutes). Transfer baked scones to a wire rack to cool just until slightly warm.
• GLAZE:.
• While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. Spread glaze over slightly warm scones. Serve immediately, or at room temperature.

WHITE CHOCOLATE, RASPBERRY AND ROSE WATER SQUARES

Steps:

• Heat oven to 350°F.
• Chop 4 oz. chocolate. Combine flour and baking powder. Whisk eggs, butter, rose water and vanilla in large bowl until blended. Stir in sugar. Add dry ingredients; mix well.
• Add chopped chocolate and raspberries; stir.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
• Melt remaining chocolate. Drizzle over dessert.

RASPBERRY-ORANGE WATER

Steps:

• Place 1 thinly sliced orange and 1 pint raspberries (lightly crushed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh orange slices and raspberries for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

RASPBERRY, BANANA & COCONUT WATER SMOOTHIE

Steps:

• Place all ingredients in a blender

MINT LEMON RASPBERRY INFUSED WATER RECIPE - (4/5)

Steps:

• Combine all ingredients with water and ice.

RASPBERRY-ROSE WATER SOUP

Steps:

• For the Apricots
• Bring the simple syrup and water to a boil over medium heat. Add the apricots and bring to a simmer. Reduce the heat to low and simmer very gently for 5 minutes.
• Pour the apricots and poaching liquid into a bowl, cover with plastic wrap, and refrigerate overnight to plump.
• For the Soup
• Put the raspberries in a food processor and process to a very smooth puree. Strain (discard the solids) and measure out 2 cups. Pour into a small saucepan and bring to a boil over medium-high heat, skimming off any impurities that rise to the surface. Strain through a fine strainer, then through a strainer lined with several layers of cheesecloth.
• Put the simple syrup in a small glass bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan to melt.
• Add the syrup and gelatin to the raspberry puree and whisk for about 45 seconds. Stir in the rose water and taste. Add more syrup if necessary.
• Chill completely before serving.
• To Serve
• Spoon the soup into small dessert bowls or glasses. Cut the apricots into tiny dice and add to the soup with some fresh raspberries. Top with a scoop of the sorbet.
• make it simpler
• You could float icy cold champagne on the soup instead of making the sorbet.

ROSE WATER AND RASPBERRY CUPCAKES

Steps:

• Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan iwth paper or foil liners.
• In a small bowl, whisk the flour, baking powder, and salt together; set aside.
• In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes.
• Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
• Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Bake until lightly golden and a pick comes out clean, 15-18 minutes.
• Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour.
• Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable.
• If too thick, whisk in additional milk a few drops at a time.
• If too thin, whisk in additional sugar, one teaspoon at a time; use right away.
• Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing).
• Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.

ITALIAN RASPBERRY WATER ICES (FOR ICE CREAM MACHINE)

Steps:

• Place water and sugar into a sauce pan.
• Bring mixture to a boil, and boil for 5 minutes.
• Remove from heat and cool the syrup.
• Puree berries in a blender or processor; seeds may be sieved from puree if desired.
• Combine berry puree, lemon juice and syrup mixture, stirring to mix well.
• Chill mixture for about 30 to 60 minutes.
• Place chilled mixture into freezer container of your ice cream machine and process according to manufacturer's directions.
• If not using right away, the ices may be packed into an air tight container and stored in your freezer.
• If stored in your freezer, allow some softening time (10-20 minutes) before serving.

RASPBERRY WATER

Steps:

• Place washed berries at the bottom of a large carafe. Fill with filtered water. Let sit for a few hours before serving. The berry taste permeates the water, and by day 3, the water will actually taste like fruit punch! Yum!