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Very Raspberry Frappes

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“Excellent! Really creamy! BH&G, February 2009 edition. In winter, frozen berries are better than fresh - and less expensive - especially when they are going into the blender.These are lovely served with brunch or even for a small dinner party.;)”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • FRAPPE
  • 1 12 cups frozen raspberries or 1 12 cups fresh raspberries
  • 3 tablespoons raspberry liqueur (framboise) or 3 tablespoons milk
  • 1 tablespoon seedless raspberry jam
  • 2 cups gelato or 2 cups other berry gelato or 2 cups ice cream
  • 14 cup milk
  • 13 cup chopped chocolate candy bars or 13 cup crushed shortbread cookies or 13 cup chopped chocolate wafer cookie
  • TOPPING
  • chocolate candy bars or shortbread cookies or chocolate wafer cookie

Directions

  1. Thaw raspberries, if frozen; place 1 cup berries in blender or food processor.
  2. Cover and blend or process until smooth; press puréed berries through fine-mesh sieve into bowl. Discard seeds.
  3. Add liqueur and jam to pureed berries; whisk until smooth.
  4. FOR FRAPPE:.
  5. iin blender or processor combine berry mixture, gelato, and milk.
  6. Cover and blend or process just until combined, stopping blender to scrape down sides as needed.
  7. Stir in chopped chocolate or crushed cookies.
  8. Divide remaining berries and frappé between two chilled glasses.
  9. Top with chocolate or cookies.
  10. Serve with long-handled spoons. .

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