Southern Summer Raspberry syrup flavor mix from Savannah Flavoring Company. Adds the smell and sweet taste of fresh, ripe summer raspberries to recipes. A 25 oz bottle of flavoring, contains no juice.

Recipes:

Raspberry Tea

Ingredients:

• Tea
• Savannah Southern Raspberry Mix

Directions:  Brew tea by the cup or pot and add Savannah Southern Raspberry Mix to taste.  Serve hot or cold.

Raspberry Swirl Brownies

Ingredients:

• 1 8oz package cream cheese
• 1 boxed brownie mix
• ½ cup Southern Raspberry Mix

Directions:  Make boxed brownie mix per directions substituting Savannah Southern Raspberry Mix for water.  In separate bowl, blend the cream cheese and Southern Raspberry Mix until smooth with electric mixer.  Dollop the cream cheese mixture on uncooked brownies and swirl with knife for marble effect. Bake per directions.

Savannah Berrylicious Cake

Ingredients:

• 1 box cake mix
• 1 cup powdered sugar
• ½ cup butter
• ½ cup Southern Raspberry Mix

Directions:  Prepare cake according to directions on box, replacing liquid with Southern Raspberry Mix.  For glaze, mix ingredients together and bring to hard boil. Glaze the cake when it is finished cooking and add more powdered sugar for a thicker glaze.

Summery Raspberry Lemon Cream Cake

Ingredients:

• 1 lemon cake mix
• ½ cup Southern Raspberry Mix
• 8oz cream cheese softened
• 1 can sweetened, condensed milk
• 1 cup Southern Raspberry Mix
• 8 oz. thawed Cool Whip
• 1 cup fresh Raspberries
• 2 tbsp. lemon zest

Directions:  Prepare and bake a lemon cake mix in a 9 x 13 pan according to package directions.  While the cake is still warm, poke holes in the top with the handle of a wooden spoon or a large fork.  Sprinkle Southern Raspberry Mix on top of the cake. Let the cake cool. Blend well together softened cream cheese, sweetened condensed milk, and Southern Raspberry Mix.   Ice the top of the cooled cake with the above mixture. Spread Cool Whip on top of the cake. Sprinkle fresh raspberries and curls of lemon zest on top of the frosted cake. Refrigerate for 4 hours before serving.