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Chef de Cuisine Presents Ramune Recipes~!

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February's Premium Crate featured one of all-time favorite drinks! Ramune!!!

Possible flavors in February's Premium Japan Crates included coconut, blueberry, strawberry, original, pineapple, raspberry & watermelon

For those of you who want to be a bit adventurous with your Ramune... we've whipped up a handful of recipes for you! Enjoy!


This sorbet is not lacking for flavor! There's a nice crisp punch of cranberry up front followed by a smooth coconut finish. Tart and sweet, can't be beat!

Coconut Cranberry Sorbet

1/3 cup sugar

1/2 cup water

12 oz fresh or frozen cranberries

pinch of salt

1 bottle Coconut Ramune

1/4 cup shaved coconut

  1. In saucepan heat water & sugar until dissolved, add cranberries & pinch of salt.
  2. Cover & simmer until cranberries have softened and popped, 10-15 minutes.
  3. Remove from heat & let stand till mix is at room temperature.
  4. Once cooled, puree the cranberries with the Coconut Ramune. 
  5. Fold in the shaved coconut & chill thoroughly.
  6. Add mix to your ice cream maker & follow manufacturer's directions.

This little drink is pretty nice on a hot day! The Original Ramune does a great job of taking on the flavors from the strawberry & basil. Crisp & refreshing!!!


The Original Strawberry Basil Cooler

Makes 2 drinks.

1 bottle Original Ramune

6 strawberries

6 leaves of basil


  1. Wash & quarter 2 strawberries for each tumbler.
  2. Bruise 2 leaves of basil & add to each tumbler.
  3. Use the back of a spoon to gently muddle (mash) the strawberries & basil. 
  4. Add ice, and pour over Original Ramune.
  5. Garnish with remaining strawberries & basil.

This playful blue batter will get you a pancake that doesn't need syrup! These griddle cakes are so fluffy & the fresh blueberries are a great touch!


Blueberry Blueberry Pancakes!

Makes roughly 6-8 pancakes.

1 1/4 cups all-purpose flour

1/2 tsp salt

1 T baking powder

1 egg

1 bottle Blueberry Ramune

1/2 T butter, melted

1/2 cup blueberries

  1. In a large mixing bowl, sift together flour, salt & baking powder.
  2. In a separate bowl mix together egg & Blueberry Ramune.
  3. Fold egg & Blueberry Ramune mix into the dry ingredients.
  4. Fold melted butter into mix, then fold in the blueberries.
  5. Heat and lightly oil a griddle, or frying pan.
  6. Add batter to our pancake size preference & brown on both sides.

Fresh mint adds a nice twist to the sweetness of Watermelon Ramune. The fresh watermelon also makes a nice little snack!


Watermelon Mint Spritzer

Makes 2 drinks.

1 bottle Watermelon Ramune

6 mint leaves

1 wedge watermelon

1 Persian cucubmer, quartered


  1. By hand, tear mint into each glass.
  2. Using a melon baller, add watermelon to each glass. Alternatively garnish glass with a wedge off watermelon.
  3. Add ice & pour over Watermelon Ramune
  4. Add additional garnish of cucumber & whole mint leaves.

This banana bread is super moist!!! You can cut back on some of the fresh strawberries if you're worried about the longer bake time! Alternatively, freeze-dried or dehydrated strawberries will work too!


Strawberry Banana Bread

Makes 2 loaves.

2 eggs

3 large bananas (over ripe and frozen work great!)

1/2 cup sugar

1 bottle Strawberry Ramune

2 cups all-purpose flour

1/2 tsp salt 

1 tsp baking soda

1/2 cup vegetable oil

2 tsp vanilla

1 cup strawberries chopped (Freeze Dried or Dehydrated can be substituted)

1 T flour

Reduce Strawberry Ramune in a sauce pan, until you have 1/2 cup liquid. Set aside and let cool.

  1. In mixing bowl, mash bananas. Beat in eggs, then add sugar and mix well.
  2. Add salt, baking soda & vanilla & fold into mix.
  3. Add 1 cup of flour & fold into mix.
  4. Pour over oil & reserved Strawberry Ramune, mix well.
  5. Add remaining cup of flour, beat in & set batter aside.
  6. Toss chopped strawberries with reserved flour & then gently fold into batter.
  7. Pour into two greased loaf pans & bake at 350F for 60-90 minutes, or until a toothpick inserted comes out clean.

These donuts are amazing. That's really all you need to know! Raspberry Ramune really adds to the batter & shines through after they're fried!  <3 <3 <3


Raspberry Mochi Donuts

Makes a bunch of Donut Holes!

1 1/3 cup Mochiko, sweet rice flour

1 1/3 cup all-purpose flour

1/2 cup sugar

2 eggs

1 bottle Raspberry Ramune

2 T baking powder

2 tsp vanilla

Oil for frying

1/2 cup sugar

  1. In mixing bowl combine Mochiko, flour, sugar, eggs, Raspberry Ramune, baking powder & vanilla. Set aside.
  2. Heat oil in a large skillet or a fryer to 330F, then reduce to a medium low heat to maintain temperature. If you don't have a thermometer, insert a wooden chopstick & if small bubbles form on surface of chopstick the oil is ready.
  3. Drop the batter by teaspoon into the oil, do your best to maintain a round shape.
  4. When the dough floats to the surface, cook until golden brown on each side (roughly 5-7 minutes in total).
  5. Remove to a wire rack to drain excess oil.
  6. While still hot roll in reserved 1/2 cup sugar.

Oh yeah~! If you like hot & spicy then this chutney is for you!! It's sweet, it's tart, it has a whole heapin' lot of mango up front & has a hot pineapple finish!


Pineapple Mango Chutney

2 T vegetable oil

1 tsp red chili flake

1 large sweet onion diced

1 2 inch piece of ginger peeled & minced

1 jalapeno deseeded and chopped

2 mango peeled, pitted & chopped

1 bottle Pineapple Ramune

1/4 cup brown sugar

1 T curry powder

1/4 cup apple cider vinegar

  1. In medium saucepan heat vegetable oil. Add chili flake & saute until it sizzles. Add the onion and cook over low heat, until softened.
  2. Add jalapeno and ginger, & cook until the ginger is fragrant, 2-3 minutes.
  3. Stir in mango, Pineapple Ramune, brown sugar, curry powder & cider vinegar.
  4. Bring mix to a simmer, then cook for 30 minutes, stirring occasionally.
  5. Cool & refrigerate!

We hope that you've enjoyed this little twist on Ramune! If you do try out any of these recipes share photos & let us know what you think!

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