Here is a great way to use frozen local raspberries even at this time of year.
Tigchelaar Apples and Berries ([905.659.3659] 268 Puslinch, Flamborough Townline Orchard in South Wellington County) supplied us & we froze these lovely berries (pictured attached)
Note for freezing in season: Freeze fresh berries on baking sheet, once frozen, add to ziplock or freezer bag, keep in freezer until ready to use. Fantastic for nibbling for dessert, save some for garnish.
I have used Donna Hay’s recipe from Modern Classics too many times, and always a big hit. I used both lemon & lime juice with recipe below.
I like to use glasses that you don’t seem to use on a regular basis, as shown , sherry glasses, tall shot glasses, champagne flutes or wine glasses as shown in picture attached.
This will hold in your fridge for 24 hours, but will go liquidy if held longer…still tastes great 2 days later though.
COOKING INSTRUCTIONS:
Place 1 cup of raspberries in a frying pan and crush slightly. Add 2/3 cup of caster sugar and 2 teaspoons of lime juice (Donna recommends lemon and either works here). Cook over a medium-low heat, stirring gently until the sugar dissolves. Simmer for around 3-4 minutes or until the berries are soft and the juice is syrupy. Place in a bowl and refrigerate until cold.
Beat 1 1/2 cups of cream until whipped. Fold 1/2 – 1 cup of fresh raspberries into the cream and then fold in the cooled berry syrup. Don’t over mix – just fold gently.
To serve, spoon into glasses.
Enjoy!
