1. Fill a chilled highball glass with crushed ice and add vodka. 2. Top with lemonade to just below the rim, then add raspberry liqueur. 3. Garnish with melon balls.

“Pour 1 teaspoon of red raspberry liqueur into each champagne glass,” she continues. “When guests arrive, pop the cork and fill each glass with champagne.” And if you feel like you want to ...

This is based on a recipe in Trifle by Helen Saberi and Alan Davidson, Prospect Books, 2001. Available through Prospect's Australian distributor, Books For Cooks, Fitzroy.

Q: I am making a raspberry sauce recipe of Ina Garten’s that calls for raspberries, 1/2 cup granulated sugar, 1/4 cup water, 1 cup seedless raspberry jam and 1 tablespoon framboise liqueur. I hav… ...

Cook for 1 minute. 3. Remove the pan from the heat, stir in the lemon juice and liqueur, and pour the mixture into the prepared pan. Let the mixture stand at room temperature until set, about 2 ...

1 tsp raspberry liqueur (such as Chambord) ¼ tsp almond extract pink food coloring paste green food coloring paste Instructions 1 Preheat the oven to 400F. Line 2 baking sheets with baking parchment.

Buyer's guide With liqueurs, you generally get what you pay for. If it looks cheap and nasty, it probably is. But don’t begrudge paying for a well-made liqueur; a little goes a long way.

Directions Add vodka, port wine, Grenadine, raspberry liqueur, lime juice, and bitters to a cocktail shaker filled with ice. Shake until chilled on the outside. Strain shaker into chilled coupe glass.