FROZEN RASPBERRY JUICE RECIPES

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FROZEN MARGARITA RECIPE - BBC GOOD FOOD



Frozen margarita recipe - BBC Good Food image

Cool off this summer with our super-simple frozen margarita recipe. This refreshing tequila cocktail can be made in just five minutes in a blender

Provided by Alice Lascelles

Categories     Cocktails, Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 6

50ml tequila
25ml triple sec (we used Cointreau)
25ml lime juice
15ml sugar syrup (see 'Goes well with' below)
large handful of ice
wedge of lime , to garnish

Steps:

  • Put all the ingredients except the lime wedge in a blender and blitz until smooth. Tip into a cocktail, margarita or rocks glass, garnish and serve.

Nutrition Facts : Calories 232 calories, CarbohydrateContent 16 grams carbohydrates, SugarContent 16 grams sugar

RASPBERRY & LEMON POLENTA CAKE RECIPE - BBC GOOD FOOD



Raspberry & lemon polenta cake recipe - BBC Good Food image

Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Total Time 45 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 15

225g very soft butter
225g caster sugar , plus 1 tbsp
4 eggs , beaten
175g fine polenta
50g plain flour
1½ tsp baking powder
½ tsp vanilla extract
finely grated zest of 1½ lemons
200g frozen raspberry , left frozen
icing sugar , or more to taste (optional)
100g soft cheese at room temperature (we used Philadelphia)
1 tbsp icing sugar , or more to taste
finely grated zest of ½ lemon , plus a squeeze of juice
142ml tub double cream
100g frozen raspberry , defrosted

Steps:

  • Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins. Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it’s starting to split, add 1 tsp of the flour, then carry on.
  • Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
  • Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins – the cake won’t look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.
  • When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.

Nutrition Facts : Calories 608 calories, FatContent 40 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.97 milligram of sodium

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