25 blood oranges, peeled and segmented
2 pints fresh blueberries
2 cups cranberry juice
1 1/2 cups sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
2 tablespoons orange-flavored liqueur (recommended: Cointreau)
1 quart heavy cream
1/2 cup water
9 pints fresh raspberries
3 cups powdered sugar
12 egg whites
3/4 teaspoons salt
3/4 teaspoons cream of tartar
2 1/4 cups superfine sugar
3 tablespoons plus 1 teaspoon cornstarch
2 tablespoons white wine vinegar
3 teaspoons pure vanilla extract
1/4 cup poppyseeds
1 quart heavy cream
2 tablespoons vanilla extract
1 cup sugar
8 ounces fresh mint leaves, chiffonade, for garnish
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