Raspberries are delicate flavoursome fruit, but there comes a time in summer when raspberry production hits glut proportions and I need to find more exciting ways to eat raspberries than sprinkling them on muesli or eating them by the bowlful with cream.
Here are six ways to use raspberries this summer.
1 RASPBERRY VINEGAR
Make Raspberry Vinegar and use it to add a little oomph to a casserole or to deglaze a roasting pan. I always add Raspberry Vinegar along with cornflour to my pavlovas to make them soft and squidy in the middle.
It’s also useful for making vinaigrettes and salad dressings.
2 RASPBERRY CRUMBLE CAKE
Make a Raspberry Crumble Cake with a crumble type topping.
3 SUMMER FRUIT LOAF CAKE
A fruity loaf style cake bursts with juicy summer fruits.
This simple melt and stir cake can be made with fresh or frozen summer berries such as raspberries, blackberries, blueberries and blackcurrants.
4 RASPBERRY GIN SLUSH
Pour 1 cup of gin into a lidded plastic container, add 2 – 3 cups of water and freeze for 3 hours until you have a soft ice. Break it up with a fork and keep in the freezer until needed.
On a hot summer’s day, spoon a heap of slushy gin into a glass, pour in a measure of Slamseys Raspberry Gin and drop in a few raspberries. Muddle together. Enjoy.
5 NO CHURN RASPBERRY RIPPLE ICE-CREAM
I could eat this ice-cream all summer long.
It’s made with raspberries, cream and a tin of sweetened condensed milk. Very simple. Very delicious.
6 FREEZER JAM
This is a deliciously fresh tasting jam though it tends to be runny.
Take it out of the freezer a few hours before you need it and once thawed, store in the fridge.