Limoncello Raspberry Float Recipes

RASPBERRY BASIL LIMONCELLO COCKTAIL

Raspberry Basil Limoncello Cocktail image

Provided by Bobby Flay

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pint fresh raspberries, plus more for garnish
12 fresh basil leaves, roughly torn, plus sprigs for garnish
1 lemon, cut into sixths, plus wheels for garnish
1/4 cup simple syrup, chilled (more if you prefer the cocktail a little sweeter)
2 ounces Limoncello
4 ounces citron vodka
Crushed ice
Sparkling rose wine, chilled

Steps:

Combine the raspberries, basil, lemons and simple syrup in a small pitcher and muddle until the raspberries are mashed. Add the Limoncello and vodka. Let chill in the refrigerator for 30 minutes to allow the flavors to meld.
Put crushed ice into rocks glasses and add some of the raspberry mixture. Fill to the top with sparkling wine. Garnish with lemon and raspberries and basil sprigs if desired.

LIMONCELLO RASPBERRY TORTE

Limoncello Raspberry Torte image

Provided by Claire Robinson

Categories dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 cups (1 pint) raspberries, divided
2 tablespoons confectioners' sugar
2 tablespoons Limoncello (Italian lemon dessert liqueur)
1 brick, 8 ounces, Neufchatel cheese, at room temperature
Shortbread cookies for serving (recommended: Walker's Shortbread Triangles)

Steps:

In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.

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