WATERMELON RASPBERRY JUICE RECIPE - FOOD.COM
This is so refreshing and easy to make. You can use fresh or frozen (thawed) raspberries. From Canadian Living magazine.
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 3
- In a blender, puree all ingredients together.
- Strain, if desired.
Nutrition Facts : Calories 102.3, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 3, CarbohydrateContent 25.2, FiberContent 4.9, SugarContent 17, ProteinContent 2.2
CRAN-RASPBERRY JUICE - THE EASY WAY! - SBCANNING.COM ...
- Fill hot jars with berries and sugar. Add boiling hot water to fill to 1/2" headspace. Clean rims of jar with wet towel and add hot lids and ring. Place in water bath and process for 20 minutes at full rolling boil.
- Remove jars and leave untouched for 12-24 hours till they are completely cooled. Check the lids to make sure they are sealed.
- Remove rings and leave them off. Clean jars with warm soapy water to remove any stickiness and store in pantry. Remember wait at least a month for the berries to really infuse the water.
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Total Time 01 hours 30 minutes
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- In a large bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place raspberries in a large bowl; drizzle with lemon juice and almond extract. In a small bowl, mix sugar, flour and cinnamon. Sprinkle over raspberries and toss gently to coat., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut out stars or other shapes using cookie cutters. Place top pastry over filling. Trim, seal and flute edge. If desired, decorate top with cutouts., Bake 40 minutes. For topping, mix sugar and cinnamon. Brush top of pie with milk; sprinkle with sugar mixture. Bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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