Would you believe that our little red cabin in the woods came with an entire field of red raspberries? I mean talk about amenities – rhubarb and now this!
Of course, there was a catch. Isn’t there always? Pesky overgrown brush was blocking our access. So it was up to us to find a way to get through it. Luckily, Harrison loves a good challenge. And me? Well, I love cheering him on…while swaying in my hammock.
So last month he headed out on a mission with machete in hand. Off he went and in a mere hour, that pesky overgrown field was transformed into a national park-like raspberry oasis.
I couldn’t believe it. I offered up a standing ovation.
And wouldn’t you know it, he has had me out there picking raspberries in that field like it’s my job ever since.
We’ve been swimming in raspberries – by the handful, on oatmeal, over ice cream, in salads. It’s been a dream. Personally my favorite concoctions have been his syrups and dressings, including this base created with crystallized ginger and vanilla bean.
- (2) pints of raspberries
- (3/4) cup of cold water
- (1/4) to (1/2) cup of cane sugar (depending on your preferred level of sweetness)
- (1) vanilla bean, cut in 1/2 and scored
- (1/4) cup of crystallized ginger, rough chopped
1. Combine all ingredients and bring to a rolling simmer.
2. Cut heat to low and simmer for 10 – 15 minutes.
3. Remove from heat and then strain.
– add a thickener to make a sauce or coulis
– add vinegar to make a dressing
– add pectin to make a jelly
– or use the syrup as a cocktail base.
Here are a few other raspberry inspirations that have caught my eye:
Chocolate Raspberry Jam from Love and Olive Oil
Berries Sorbet with Lavender Cookies from Tartlette
Red Berry Popsicles from La Tartine Gourmande
Gooseberry & Raspberry Jam from Spectacularly Delicious
How about you? Do YOU happen to have any good ones to share?
Until we find freshly picked inspiration again,