Whenever I think of summer berries, I always think of children sticking raspberries on their fingers and eating them off one by one, like they are the best tasting thing ever (because really, the are.) Ripe summer raspberries have a sweetness to them that can’t be found in their store counterpart. Similar to blueberries, I usually don’t end up with enough to even make a recipe because I eat them all before getting out of the car. If I do ever have them around, they make their way in to oatmeal or on top of pancakes.
To freeze simply lay them out on a baking tray, freeze, and then toss in a freezer safe bag. Use like you would frozen blueberries and frozen strawberries. Raspberries also make a delightful summer jam (but, you have to not eat all the berries before you get that far!)
My recipes for Raspberries:
Recipes from around the web:
- Raspberry and Goat Cheese Swirled Brownies from Love and Lemons
- Raspberry Vanilla Fruit Leather from Roost
- Raspberry Daiquiri from Cookie and Kate
- Raspberry, Honey, and Black Tea Sorbet from Not Without Salt
- Baked Honey Oatmeal with Raspberries and Pistachios from Munchin with Munchkin
(plus rasberries work well in place of strawberries and blueberries in some recipes!)
