I recently discovered something spectacular in the back yard. Just a few measly yards from my garden is a humungous bush that is quite literally bursting with big, juicy, Black Raspberries. These little bundles of shiny black orbs were just begging to be plucked, so I spent the morning gathering up the ripest, juiceist looking berries. Yee haw, I say, yeeeee haaaaaw.
Too bad they are sour. Black Raspberries, you fail. But not to fear, I am certain that with the application of heat, sugar, and maybe even gelatin, these little beauties will serve a higher purpose yet.
I did a little internet poking and found a few tempting ideas. Which to choose? Hmmmm…
- Black Raspberry Dumplings
- Berry Crostada
- Black Raspberry Filled Sugar Cookies
- Black Raspberry Sorbet
- Black Raspberry Brie Bites
Though Black Raspberries and Blackberries are technically two different kinds of fruit, I'm going to include some blackberry recipes anyway. I'm pretty sure you could get away with using Black Raspberries in place.
Any suggestions on what to do with all of these Black Raspberries? From the looks of that bush, there will be twice as many next week.