Our All-Time Favorite Recipes for Raspberries

Our All-Time Favorite Recipes for Raspberries –

Raspberry Ice Cream

Produces one quart.

5 hours and 45 minutes

Contains 18 ounces of fresh raspberries (about 3 cups)

1/4 cup of sugar

heavy cream, 1 cup

1 glass of whole milk

a half-cup of light corn syrup

a half teaspoon of kosher salt, or to taste

Instructions

The raspberries and sugar should be blended for about 30 seconds, or until extremely smooth. To remove any seeds or lingering threads, strain the mixture through a fine sieve. (Around 2 cups of purée should be consumed.)

Combine the cream, milk, and corn syrup with the raspberry purée in a medium bowl. To taste, add salt.

The ice cream foundation should be covered and chilled to 45 degrees or less. Before churning, the mixture can be prepared up to two days in advance.

Follow the manufacturer’s instructions to churn the mixture in the bowl of an ice cream maker for about 30 minutes, or until it is firm and billowy and a spoon dragged over the surface leaves a noticeable mark. Place in an airtight container and freeze for 4-5 hours until solid.

Raspberry Pinwheels

• Ingredients: 115°-degree water (1/4 cup). Active dry yeast, 1/2 tsp.
• milk, half a cup
• granulated sugar, 1/4 cup
• 1 yolk and 1 egg
• 2 12 cups flour plus additional
• 16 tablespoons of cold, cubed, unsalted butter
• kosher salt, 1 teaspoon
• raspberry jam, 1 cup
• 2 teaspoons thick cream
• turbinado sugar, 1/4 cup

Instructions

• Creating the dough In a basin, combine water and yeast; let stand for 10 minutes or until frothy. Add the milk, sugar, and egg; whisk until combined. Crumble the butter, flour, and salt into pea-sized pieces in a food processor. Once the dough has come together, add the yeast mixture and pulse. To refrigerate for an hour, shape the dough into a disc and wrap it in plastic.
• Roll the dough into an 18″ x 10″ rectangle that is about 12″ thick on a gently dusted surface. Fold the dough into thirds like a letter, starting at the thin ends. Twice more, repeat the rolling and folding, then wrap in plastic wrap and chill for one hour.
• How to make pinwheels Oven temperature set at 350 degrees. Roll the dough into a 20″ rectangle approximately 14″ thick; cut into sixteen 5″ squares, and place on baking sheets lined with parchment paper.
• Put a tablespoon of jam in the center of each square. Cut a 2-inch-long diagonal line from each corner toward the middle of the jam.
• While leaving the opposite sides flat, fold the same side of each cut corner up and over the jam. In a bowl, combine the yolk and cream; brush the mixture over the dough, avoiding the jam, and top with turbinado sugar. Bake pinwheels for 20 to 25 minutes, flipping baking sheets halfway through, or until golden brown. Before serving, allow the pinwheels to cool completely.

Raspberry-Rhubarb Spritz

• Equipment Wine Glass, Fine-Mesh Strainer, Cocktail Shaker
• yield: produces 1
• Twenty minutes
• Applied to the raspberry syrup:
• 6 ounces (114 cups) of vibrant raspberries
• 6 ounces (1/4 cup) sugar
• To make the cocktail:
• 114 ml (3 tbsp) gin
• ½ oz (1 Tbsp.) juice of fresh lemons
• 1½ tsp. (¼ oz.) Campari
• 1½ tsp. (¼ oz.) Vermouth Dolin Blanc
• 1/4 cup (2 oz) soda water and 1 Tbsp. (12 oz) rhubarb liqueur
• 1 little lemon wheel for decoration

Instructions

• Make the raspberry syrup first: Raspberries and sugar should be combined in a blender and puréed until fully smooth. Strain the raspberry mixture through a fine-mesh strainer over a liquid measuring cup, removing the seeds and any other particles. Until ready to use, or for up to a week, cover and store in the fridge.
• Creating the cocktail: Gin, lemon juice, Campari, vermouth, rhubarb liqueur, and 34 ounces (112 tablespoons) of raspberry syrup should be combined in a cocktail shaker with ice. Shake until the mixture is thoroughly cold. Pour the finished product into a wine glass with new ice. Serve right after adding soda water over top and adding a lemon wheel as a garnish.

Plum and Raspberry Jam

Ingredients

• 334 cups of raspberries, 1 lb. 112 oz.
• Pitted plums, 1 lb 112 oz., coarsely chopped (3 cups)
• 1 lb 3 oz (212 cups) of sugar
• 3 tablespoons of lemon juice.
• two little cinnamon sticks
• 3 pods of star anise

Instructions

• The berries, plums, sugar, lemon juice, cinnamon, and star anise should all be combined in a big bowl. For at least 15 minutes or up to a week, cover and macerate. (Transfer to the refrigerator if macerating for more than 24 hours.)
• Clean up your jars: the oven to 250 degrees Fahrenheit. You should save your ring bands and any extra snap lids before washing three 8-ounce Mason jars and setting them upside down on a baking pan. Place the jars in the oven, then roast them.
• Make the jam in the interim: The jam should be thick when stirred with a silicone spatula (this is the “set point”), which should take about 15-20 minutes. Transfer the fruit mixture to a wide, heavy-bottomed pot, then bring to a boil over medium-high heat. Cook, stirring occasionally until the bubbles are sputtering violently, the surface is glossy and jewel-like, and the jam is thick when stirred. (When you lift the spatula to eye level, the jam should attempt to cling to it or slide off in sheets or clumps. If in doubt, set a spoonful of jam on an extremely cold dish and freeze for two minutes. Run your finger through the jam after removing it. It is prepared if the skin has developed and sections uniformly.
• Remove the jars from the oven and carefully flip them over once the jam is prepared to be added to them. Fill the jars to within 1/4 to 1/8 inch of the rim while working on the sheet pan. To remove any drips or splatters, gently tap the jars or use an air bubble remover before wiping the rims clean. The jars should have snap lids on them, and the ring bands should be tightened. After being filled, turn the jar’s right side up after 2 minutes of inversion. If the jam is correctly canned, it will be hot enough to form a vacuum and seal the jars closed; set away and do not disturb for 24 hours.