Type what you have

Ingredients

• ✓ raspberry
• greek yogurt
• brown sugar

Instructions

1. 1 Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

By Barbara Sauermann

Ingredients

• ✓ raspberry
• white sugar
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
3. 3 Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.

By Francine Lizotte Club Foody

Ingredients

• ✓ raspberry
• white sugar
• vanilla extract

Instructions

1. 1 Combine raspberries, sugar, and vanilla in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.

By Johlene

Ingredients

• ✓ raspberry
• yogurt
• cottage cheese
• white sugar

Instructions

1. 1 Place raspberries in a blender; blend until puréed. Pour purée through a sieve; discard seeds.
2. 2 Combine seedless purée, yogurt, cottage cheese, and sugar in a blender; blend until smooth. Pour mixture into ice pop molds or paper cups; insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

By chaychaycote

Ingredients

• ✓ raspberry
• almond milk
• vanilla ice cream
• mint

Instructions

1. 1 Combine raspberries, almond milk, ice cream, and mint in a blender; blend until smooth, scraping down sides of the blender as needed.
2. 2 Divide milkshake between 2 medium glasses.

By Manda

Ingredients

• ✓ raspberry
• blueberry
• white sugar
• water

Instructions

1. 1 Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer until thick, about 10 minutes. Serve warm.

By thr33things

Ingredients

• ✓ raspberry
• rose wine
• ice cube
• triple sec

Instructions

1. 1 Combine raspberries, rosé wine, ice cubes, and triple sec in a blender; blend until smooth.

By Elizabeth

Ingredients

• ✓ raspberry
• white sugar
• water
• lemon juice

Instructions

1. 1 Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.
2. 2 Press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature; cover with plastic wrap and refrigerate until chilled, at least 45 minutes.

By John Mitzewich

Ingredients

• ✓ raspberry
• vodka
• raspberry liqueur
• lemonade

Instructions

1. 1 Combine 3 raspberries, vodka, and raspberry liqueur in an old-fashioned glass; mash well with a cocktail muddler.
2. 2 Pour lemonade into glass; stir to combine. Garnish glass with 3 remaining raspberries threaded onto a swizzle stick.

By thedailygourmet

Ingredients

• ✓ raspberry
• blueberry
• blackberry
• marshmallow

Instructions

1. 1 Combine blueberries, raspberries, and blackberries in a bowl; mix gently. Top with marshmallows; stir in if desired. Refrigerate until ready to serve.

By Jenny Miller

Ingredients

• ✓ raspberry
• water
• white sugar

Instructions

1. 1 Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove from heat, stir in raspberries, and mash with a potato masher or fork. Let steep for at least 1 hour.
2. 2 Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

By CRYSTALSHOE

Ingredients

• ✓ raspberry
• watermelon
• mango
• lemon juice

Instructions

1. 1 Place watermelon, mango, raspberries, and lemon juice in a blender; blend until smooth. Pour watermelon mixture into ice pop molds; insert handles or sticks.
2. 2 Freeze until firm, at least 4 hours.

By ginadewitt

Ingredients

• ✓ raspberry
• white sugar
• raspberry syrup
• stevia sweetener
• lemon juice

Instructions

1. 1 Place raspberries in a small saucepan; mash with a potato masher. Stir in sugar, syrup, and stevia. Reduce heat to low and simmer until thick, stirring constantly, 10 to 12 minutes. Remove from heat and stir in lemon juice.

By Yoly

Ingredients

• ✓ raspberry
• orange
• lemon
• white sugar
• fruit pectin

Instructions

1. 1 Inspect 7 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
3. 3 Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
4. 4 Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
5. 5 Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By hilde

Ingredients

• ✓ raspberry
• honey
• water
• white sugar
• corn syrup

Instructions

1. 1 Place raspberries in the bowl of a food processor; blend until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
2. 2 Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, without stirring, about 2 minutes. Stir sugar water and remaining 1 cup of water into raspberry puree.
3. 3 Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13-inch baking dish; cover and freeze until solid, 6 to 8 hours.
4. 4 To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

By Toasted Garlic

Ingredients

• ✓ raspberry
• white sugar
• orange juice
• cornstarch
• water

Instructions

1. 1 Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. 2 Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. 3 Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

By The_Tattooed_Chef

Ingredients

• ✓ raspberry
• gin
• strawberry
• powdered sugar

Instructions

1. 1 Add all ingredients in an ice filled shaker. Shake until well mixed and chilled and strain into a chilled cocktail glass. Garnish with two fresh raspberries on a bamboo pick.

By MGM Grand

Ingredients

• ✓ raspberry
• vodka
• white sugar
• water

Instructions

1. 1 Combine vodka, raspberries, sugar, and water in a large, non-metallic container; press and muddle raspberries until incorporated into mixture. Set mixture aside at room temperature for 5 to 6 days, stirring for 10 to 15 minutes each day.
2. 2 Strain mixture multiple times through a fine-mesh strainer or cheesecloth until berries and seeds are removed and liquid is lighter in color.

By Lori Krol Rothfuss

Ingredients

• ✓ raspberry
• peach
• white sugar
• all-purpose flour
• pie pastry

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together raspberries, peaches, 1 cup sugar, and flour in a large bowl until combined.
3. 3 Press one pie crust into a 9-inch pie dish; pour fruit mixture into the prepared pie dish. Sprinkle with remaining 1/3 cup sugar.
4. 4 Use cookie cutters to imprint designs in the second pie crust. Lay the scored crust over fruit mixture; pinch the edges together to seal.
5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.

By JackiePieGirl

Ingredients

• ✓ raspberry
• honey
• lemon juice
• oat
• greek yogurt
• ice pop mould

Instructions

1. 1 In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
2. 2 Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
3. 3 Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.
4. 4 Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.

By Quaker

Ingredients

• ✓ raspberry
• cranberry juice
• gelatin
• ginger ale
• sparkling apple cider
• gummi snake candy

Instructions

1. 1 To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4-cup measuring cup, combine the thawed raspberries and cranberry juice.
2. 2 Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
3. 3 Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
4. 4 To serve: Carefully cut glove to remove from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

By MOMMYGABS

Ingredients

• ✓ raspberry
• sponge cake shell
• whipped topping
• strawberry
• blackberry

Instructions

1. 1 Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.

By Chelsey Carr

Ingredients

• ✓ raspberry
• cream cheese
• blueberry
• vanilla extract
• maple syrup

Instructions

1. 1 Cut cream cheese into about 8 cubes and place into a medium bowl; beat until smooth with an electric mixer, about 2 minutes. Add blueberries, and mix on low until fruit is partially smashed. Add raspberries, and mix just until they're broken up. Add vanilla extract and maple syrup, and mix until desired consistency is reached.
2. 2 Spoon cream cheese into an airtight container and refrigerate until firmed up, about 30 minutes. Store in the refrigerator.

By lutzflcat

Ingredients

• ✓ raspberry
• green tomato
• white sugar
• jalapeno pepper
• raspberry gelatin mix

Instructions

1. 1 Inspect 10 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine green tomatoes, sugar, raspberries, and jalapeños in a saucepan; cook and stir until sugar is dissolved and raspberries and tomatoes are broken down, about 15 minutes. Off heat, stir in gelatin until well blended.
3. 3 Fill blender halfway with tomato-raspberry mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Repeat with remaining tomato-raspberry mixture.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Lisa

Ingredients

• ✓ raspberry
• strawberry
• blueberry
• blackberry
• sugar

Instructions

1. 1 Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.

By faulknor

Ingredients

• ✓ raspberry
• white sugar
• orange liqueur
• heavy cream
• white chocolate
• red food coloring

Instructions

1. 1 Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur; stir until sugar dissolves. Makes 1 cup raspberry sauce.
2. 2 Warm 1/4 cup cream and white chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts; let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and food coloring. Transfer to a large bowl.
3. 3 Beat 1 1/2 cups cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold into melted chocolate mixture, 1/3 at a time, until no streaks remain.
4. 4 Layer into parfait dishes and serve with remaining raspberry sauce.

By Stacey Walery

Ingredients

• ✓ raspberry
• green bell pepper
• jalapeno pepper
• sugar
• apple cider vinegar
• liquid pectin

Instructions

1. 1 Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
2. 2 Combine raspberries, bell pepper, and jalapeño peppers with sugar and cider vinegar in a saucepan. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
3. 3 Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

By glimmer

Ingredients

• ✓ raspberry
• white sugar
• lemon juice
• heavy cream
• milk
• vanilla bean paste

Instructions

1. 1 Combine raspberries, ½ cup sugar, and lemon juice in a large saucepan over low heat; cook and stir until sugar dissolves, about 5 minutes.
2. 2 Press raspberry mixture through a strainer into a bowl; discard seeds. Refrigerate raspberry purée.
3. 3 Combine remaining ¾ cup sugar, heavy cream, and milk in a medium saucepan over low heat; cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste until incorporated. Pour into a bowl; cover the bowl with plastic wrap. Refrigerate until cool, about 1 hour.
4. 4 Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in raspberry mixture. Freeze until firm, 8 hours to overnight.

By SHORECOOK

Ingredients

• ✓ raspberry
• confectioners' sugar
• orange juice
• gelatin
• heavy cream
• vanilla sugar
• lemon juice

Instructions

1. 1 Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
2. 2 Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
3. 3 Remove from the stove, allow to cool slightly, then mix with raspberry purée.
4. 4 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry purée. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with the reserved raspberries.

By sanne

Ingredients

• ✓ raspberry
• sugar
• balsamic vinegar
• olive oil
• honey
• salt

Instructions

1. 1 Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash raspberries using a fork until liquefied.
2. 2 Pour raspberry mixture into a clean jar with a lid; add vinegar, oil, honey, and salt. Cover the jar with a lid and shake until dressing is mixed well. Store in the refrigerator.

By mommy2two