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Favorite use for a bunch of raspberries?

g
girlwonder88 Jul 8, 2013 11:29 AM

They don't keep well, and I'd love to do something with them today. I always can make jam, of course, but what are your other favorite ideas? Any great ideas for the potluck I have to attend tonight? Good raspberry syrup recipe I can use later for soda or cocktails? Thanks!

  1. c
    cleopatra999 Jul 8, 2013 11:31 AM

    muddled into a mojito is nice, blended into a margarita or if you have an ice cream machine I recommend a sorbet. Then when you have a lime marg, mojito or soda water, throw a scoop in!

    1. chowser Jul 8, 2013 11:31 AM

      Raspberry peach cobbler? This is much better than it looks like it'll be. It's my quick to-to for potlucks if I have fresh fruit.

      http://allrecipes.com/recipe/peach-ra...

      1. LA Buckeye Fan Jul 8, 2013 11:32 AM

        I like a dish of raspberries with a dollop of sour cream and brown sugar dip.

        1. biondanonima Jul 8, 2013 11:33 AM

          I've been recommending this cake ever since I made it a couple of weeks ago - so simple, but SO good!

          http://www.epicurious.com/recipes/foo...

          8 Replies
          1. re: biondanonima
            cookie monster Jul 8, 2013 09:59 PM

            Yes on this recipe! I would definitely use more raspberries than it calls for.

            1. re: cookie monster
              g
              girlwonder88 Jul 10, 2013 09:44 AM

              Ended up going with this cake, eating a bunch fresh, and making freezer jam with the last of em. The cake was a big hit at the potluck-I'll definitely make again. Thanks all!

            2. re: biondanonima
              c
              cheesecake17 Jul 10, 2013 11:42 AM

              This is very similar to the SK cake. It's a great recipe.

              1. re: cheesecake17
                Caitlin McGrath Jul 10, 2013 12:09 PM

                Not just similar, exactly the same, because it's the recipe the Smitten Kitchen blogger used. She added lemon zest (and lists it as optional), but that's the only change she made.

                1. re: Caitlin McGrath
                  c
                  cheesecake17 Jul 10, 2013 12:25 PM

                  Oops. I haven't looked at the smitten kitchen recipe in a while!

                  1. re: Caitlin McGrath
                    biondanonima Jul 10, 2013 12:46 PM

                    Yes, I always try to go back to the original source when I post recipes - it's a pet peeve of mine when bloggers get/take credit for recipes that belong to others!

                    1. re: biondanonima
                      g
                      girlwonder88 Jul 10, 2013 08:57 PM

                      Well, to be fair, SK is very clear where she got the recipe.

                      1. re: girlwonder88
                        vicarious Jul 13, 2013 08:23 AM

                        I looked at both recipes and made the SK version with lemon zest (and some blueberries in addition to the rasperries). HIghly recommend!

              2. c
                cheesecake17 Jul 8, 2013 12:38 PM

                Smitten kitchen buttermilk cake

                You can freeze them, too

                1. greygarious Jul 8, 2013 08:47 PM

                  Fresh should be eaten as is, IMO. For anything else, frozen does just as well. For a potluck, I'd take pound cake and whipped cream, and top with fresh berries.

                  1. ipsedixit Jul 8, 2013 08:54 PM

                    If it's hot or warm where you are, then maybe a trifle with layers of yogurt or pudding?

                    1. s
                      sedimental Jul 8, 2013 09:55 PM

                      Raspberry gin:)

                      2 Replies
                      1. re: sedimental
                        g
                        girlwonder88 Jul 10, 2013 08:57 PM

                        Tell me more!

                        1. re: girlwonder88
                          s
                          sedimental Jul 10, 2013 09:40 PM

                          It is sooo easy and tasty. Just fill a quart mason jar about half way with fresh raspberries. Add gin. Let sit for a month or so, until the raspberries lose their color and the gin is red...strain and bottle.

                          Place two ice cubes in an old fashion type glass, add raspberry gin, slice of lime. Sit outside to sip :)

                          Also makes a killer raspberry G & T, use in a raspberry "tini", or add a splash of ginger ale or ginger beer.

                          I have more brewing as we speak ;)

                      2. a
                        AGM_Cape_Cod Jul 10, 2013 12:11 PM

                        Another use for raspberries the raspberry streusel muffins from Silver Palate gang. I put in frozen berries if I don't have fresh and sometimes add blueberries. I keep a bag of the streusel topping in the freezer to facilitate the process. http://www.food.com/recipe/raspberry-...

                        1. v
                          Violatp Jul 10, 2013 09:04 PM

                          Thanks for reminding me that my mom made some raspberry "cordial" aka a boatload of raspberries mixed with sugar and basically Everclear, that have been sitting now for about a year.

                          Time to visit mama!

                          1. Dave MP Jul 10, 2013 11:49 PM

                            In case you didn't already see it to the right of this discussion, CHOW has a recipe gallery of raspberry recipes.

                            I really like the first recipe in the slide (Chocolate Raspberry Cream Pie), since it isn't too sweet but has a nice bright raspberry flavor. The time I made it, I used frozen berries for the filling and it worked fine.

                            http://www.chow.com/galleries/486/rec...

                            1. l
                              Londonlinda Jul 11, 2013 05:14 AM

                              Cranachan! It's a Scottish recipe and it's fab. Oatmeal, honey, whisky, double cream (heavy cream in the US I think?) and raspberries.

                              http://www.guardian.co.uk/global/2010...

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