Favorite Raspberry Recipes

Fresh berries not only taste great, they are also beneficial to your health.

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Raspberry Sauce

(A new Herrell  favorite from Better Homes and Garden)

Prep: 20 minutes   Chill: 1 hour   Makes: about 1 cup sauce

3cups fresh or frozen slightly sweetened raspberries

⅓cup sugar

1teaspoon cornstarch

1.Thaw berries, if frozen. Do not drain. Place half of the berries in a blender container or food processor bowl. Cover and blend until berries are smooth. Press berries through a fine mesh sieve; discard seeds. Repeat with remaining berries.

(You should have about 1 ¼ cups sieved puree.)

2.In a small saucepan combine sugar and cornstarch. Add sieved berries. Cook and stir for 2 minutes more. Transfer to a bowl. Cover and chill for at least 1 hour. Serve over angel food cake, cheesecake, or ice cream.

Note:  We put the unsweetened berries through our juicer two or three times, and then follow recipe. One quart makes about 1 ¼ cups of sieved puree.

Granita blends raspberries with red wine

Submitted by Florence Coppernoll

(Taken from The Associated Press.

Recipe from Diana Henry’s “Pure Simple Cooking,” Ten Speed Press 2009)

Save this grown-up dessert for the adults. Fresh raspberries and the lush flavor of Beaujolais red wine combine for a cooling treat. A granita has a crystallized texture that is less smooth than a sorbet.

Raspberry and Beaujolais Granita

Start to finish: 9 hours (20 minutes active)

Servings: 8

1 ½  pounds fresh raspberries (4 cups)

¾ cup superfine sugar, divided

¾ cup Beaujolais red wine

In a medium bowl, toss the raspberries with ¼ cup of the sugar. Set aside.

In a medium saucepan, stir together the remaining ½ cup sugar with 10 tablespoons of the wine. Boil over medium-high heat for 2 minutes, stirring to dissolve t he sugar. Set aside to cool.

In a food processor, puree the sugared berries. Strain the puree through mesh strainer into a medium bowl. Mix in the cooled syrup and remaining wine.

Transfer the mixture to a large baking dish. Cover with plastic wrap and freeze. After 2 hours, use a fork to scrape the frozen mixture from around the edges of the container and mix it into the rest of the liquid. Cover and return to freezer.

Repeat the scraping and mixing every 2 hours three more times (for a total of 6 hours additional freezing time). The texture should be crystallized and icy, not smooth like a sorbet.

If prepared a day ahead, defrost the granite in the refrigertator for 20 minutes and mix with a fork before serving.