1(in cooking) a raspberry.‘a deep, rich framboise taste’
- ‘The vendor told me they were framboises americain.’
- ‘The framboises confiture were excellent.’
- ‘They are great with coffee, you can serve them with compote rose, you can crumble them on top of riz au lait à la framboise, grind them to make a cheesecake crust, use them to make speculoos ice-cream…’
- ‘Raspberries I see as a sort of baking commodity, like chocolate chips or ground almonds, and I usually keep a bag of frozen framboises in the freezer: in Paris, fresh raspberries come at too high a price for too tiny a basket to drown their delicate taste in a cake, so I have taken to buying Picard's framboises brisées for my baking.’
- ‘We settled on a framboise and vanilla mousse cake.’
- 1.1[mass noun]A white brandy distilled from fermented raspberry juice.
- ‘There were quite a few bottles gathering dust in the liquor cabinet - Benedictine, framboise, aquavit - and he decided he might as well try them all.’
- ‘Sprinkle with the sugar and the framboise or rosewater.’
- ‘The eau-de-vie selection now includes framboise, kirsch, and quince.’
- ‘I could use a glass of wine… or maybe some framboise… and I've always wanted to try a martini.’
French, raspberry, from a conflation of Latin fraga ambrosia ambrosial strawberry.