Easy Raspberry Gin: a 5 minute recipe | The Veg Space
This pretty raspberry gin makes a beautiful gift. Ideal to use up surplus raspberries from the garden. Perfect with tonic or as a base for fruity cocktails.
Raspberry chocolate torte
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Elderflower Jellies with Fresh Raspberries
The strong muscat scent of elderflower not only works well with gooseberries but also raspberries with these these melt-in-the-mouth jellies
Cranachan cheesecake recipe
The classic Scottish dessert, cranachan, is a delicious blend of toasted oatmeal, raspberries, honey and crowdie - a type of soft, mild cheese. I’ve used those ingredients as the inspiration for this gorgeous cheesecake. Make it in summer or early autumn when British raspberries are at their best. If you can’t get hold of any crowdie, ricotta works equally well.
White Chocolate Raspberry Cheesecake Bars - A Dash of Ginger
Creamy white chocolate almond cheesecake is finished with a swirl of raspberry sauce in these easy no bake white chocolate raspberry cheesecake bars.
White chocolate and raspberry cheesecake
This is a very rich cheesecake recipe, not for the faint hearted or weight conscious! It is a chocolate lovers cake but the raspberries give it just enough sour to make it a very tasty treat!
Elderflower & raspberry jelly
A delicate dessert bursting with berry fruit flavours, subtle floral notes and the sparkling fizz of Prosecco, from BBC Good Food.
Ruby Red Raspberries in Chardonnay Jelly
You might think that no recipe could live up to this title. It's a reasonable presumption, but thank God, a wrong one. This is heaven on the plate: the wine-soused raspberries take on a stained glass, lucent red, their very raspberriness enhanced; the soft, translucently pale coral just-set jelly in which they sit has a heady, floral fragrance that could make a grateful eater weep. This recipe was emailed to me from Australia from my erstwhile editor, Eugenie Boyd. I've fiddled with it a…