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Aug 5, 2007 01:48 PM

3 pounds of raspberries- recommendations?

So we went to a pick-your-own today and after getting about a year's worth of antioxidants and vitamins through eating them fresh, we're still stuck with a load of them. I'm freezing half of them, and we won't make jam with them [due to various reasons too boring to get into here]. What can I do with them? Any recipes that require lots of raspberries? They're perishing as we speak!

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  1. I make a raspberry coulis with them to top panna cotta of chocolate Orbit cake among other things. You can freeze it to have on hand for desserts. Paspberries in the food processor, puree. Taste to see of it needs any sugar and then add abour 1/4 C. Chambord. Strain well

    1. cobbler! try a cobbler with a coconut-pecan topping, it compliments the raspberries perfectly! just sub the blackberries in this recipe for raspberries. its so delicious!

      1. I love having raspberry puree on hand. It can be frozen, thawed, and refrozen many times and still remain glorious. I prefer to put them through a food mill to remove the seeds; hate those seeds stuck in the teeth. I usually just put the raspberries through the food mill, add as much sugar as necessary, add a touch of freshly squeezed lemon juice--probably the best single addtion to raspberries--and perhaps framboise or Chambord. It's an outstanding addition to abosolutely anything chocolate. I freeze at least some of it in a squeeze bottle so I can squirt it on, under, or around any number of deserts.

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        1. Raspberry Tiramisu is a good choice -- Google that for recipes. I also like the idea of having raspberry sauce on hand (frozen). It's a good idea to puree the berries and then freeze that.