Would you believe that our little red cabin in the woods came with an entire field of red raspberries? I mean talk about amenities – rhubarb and now this!

Of course, there was a catch. Isn’t there always? Pesky overgrown brush was blocking our access. So it was up to us to find a way to get through it. Luckily, Harrison loves a good challenge. And me? Well, I love cheering him on…while swaying in my hammock.

So last month he headed out on a mission with machete in hand. Off he went and in a mere hour, that pesky overgrown field was transformed into a national park-like raspberry oasis.

I couldn’t believe it. I offered up a standing ovation.

And wouldn’t you know it, he has had me out there picking raspberries in that field like it’s my job ever since.

We’ve been swimming in raspberries – by the handful, on oatmeal, over ice cream, in salads. It’s been a dream. Personally my favorite concoctions have been his syrups and dressings, including this base created with crystallized ginger and vanilla bean.

Ingredients:

• (2) pints of raspberries
• (3/4) cup of cold water
• (1/4) to (1/2) cup of cane sugar (depending on your preferred level of sweetness)
• (1) vanilla bean, cut in 1/2 and scored
• (1/4) cup of crystallized ginger, rough chopped

Directions:

1. Combine all ingredients and bring to a rolling simmer.

2. Cut heat to low and simmer for 10 – 15 minutes.

3. Remove from heat and then strain.

          – add a thickener to make a sauce or coulis

          – add vinegar to make a dressing

          – add pectin to make a jelly

           – or use the syrup as a cocktail base.

Here are a few other raspberry inspirations that have caught my eye:
Chocolate Raspberry Jam from Love and Olive Oil
Berries Sorbet with Lavender Cookies from Tartlette
Red Berry Popsicles from La Tartine Gourmande
Gooseberry & Raspberry Jam from Spectacularly Delicious

How about you? Do YOU happen to have any good ones to share?

Until we find freshly picked inspiration again,

A+H