I am going to do this backward today. I am going to start with a Raspberry Ginger Bellini recipe and end with a story. The recipe is a cocktail I tasted at Pebble Beach Food and Wine. It’s a Bellini made with super sweet Driscoll’s raspberries.The story is told through video. It’s the story of my day stomping through the mud at a raspberry farm.
I learned lots of cool stuff, but the coolest is this: You can trace the journey of your package of fresh Driscoll’s Berries all the back to the farm where they were grown. Turn over the package and you will find a label featuring a code that tells you about the farms where your berries were hand harvested. Find the code on your clamshell here!
But I promised the recipe first. And here it is. Raspberry Ginger Bellini serves 1 CLICK here for a printable recipe
- 2 T (1 ounce) domaine de canton (ginger liqueur)
- 1 T (1/2 ounce) lemon juice
- 1 T (1/2 ounce) grenedine
- 6 driscoll’s raspberries, plus one for garnish
- 6 T (3 ounces) chandon rosé or sparkling rosé
In a cocktail shaker half filled with ice, combine the Domaine de Canton, lemon juice, simple syrup and 4 raspberries. Shake vigorously.
Add Chandon Rose or Sparkling Rose in a champagne coupe glass. Strain shaken contents into the glass with Rosé.
Recipe adapted from Driscoll’s Berries.
Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He’s active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He’s been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network and was named one of The LA Weekly’s 5 favorite podcasts for food lovers.
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These are pretty and promising. Love individual desserts, especially those throw back to the past.
Oh, we got the same idea, alright! Grapefruit in sweet treats are UH.MAZE.BALLS!!! I gotta try your sabayon cake. Silly me, to think that sabayon is just like a soft pudding or sauce…when in fact you can bake it in to a souffle-like treat!!! Looks good, Greg…
I make something similar with Meyer lemons but in one large custard dish. I love the individual ramikins.
with this very elegant dessert. Quite fabulous, I must say!
I’ve never baked with grapefruit, maybe it’s time to start — with this reicpe!
Grapefruit in baked goods is such a treat. I love the mini, crustless, version you made too! I am going to try this as soon as I get my hands on some grapefruit! xo
Of all people not to have a pie crust at the ready. I think the swap to ruby reds is inspired for this. I’m all about the simple, easy, and elegant dessert right now and this rings my bell. I think it just pushed its way into tonight’s plans.
best!
T.
I just made these, only I did use lemons since that what I had on hand. Light and not too sweet.. and just 74 calories per serving! Fabulous! Thanks!
I am loving the grapefruit right now, and I love to bake with it. I’m keeping this page open because I have an abundance of grapefruit on my counter and may just make these today!
happy weekend.
Pudding cake! An American classic, if ever there was one. I’ve always enjoyed them, having first learned the technique in Mrs. Masteller’s 7th grade Home Economics class at Paul Revere Junior High School. LBJ was President of the United States, and the world was a aimpler place.
Lemon has long been my favorite, but chocolate is also darn good. Your choice of red grapefruit, however is simply brilliant. A good red grapefruit is truly a thing of beauty. Complimenti, Gerg.
These look fantastic! My Mom used to make a similar recipe but with lime…sooooo good! I definitely need to try it with grapefruit, it sounds so delicious!
Greg, I love your take on the classic my family called “Lemon Sponge Pie”- perfect to use beautiful ruby red grapefruit in season now, and also how about for Grapefruit Brulee? Bijouxs:)