We are starting to enjoy the fruits of our labour in the kitchen garden. Over the weekend we dug up some of the new potatoes, a variety called ‘Charlotte’ and had with a salad. And we’ve got an abundance of raspberries, so I thought I’d share 3 recipes using raspberries that you can try at home too.
These are: Raspberry and Lemon Cheesecake, Raspberry Yoghurt Ice Lollies and Raspberry Gin…
For the Raspberry and Lemon Cheesecake, you’ll need:
150g Raspberries
1 lemon, zested and juice
Packet of Nice biscuits
1 can of condensed milk
1 tub of cream cheese
100g butter
Method
- Place the Nice biscuits into a bowl. Use the end of a rolling pin to crush into a fine crumb
- Melt 100g of butter and mix into the crushed biscuits
- Mix until the crumbs form together and press into a 8’ loose bottom tin
- Place in the fridge to cool whilst you make the filling
- Mix a can of condensed milk with a tub of cream cheese
- Zest and juice a lemon and add to the mixture
- Blitz the raspberries up with a hand mixer until they are broken down
- Mix the raspberries into the cheesecake mixture and spoon on top of the biscuit crumb
- Allow the cheesecake to set in the fridge which should take 6-8 hours
- Serve with cream or ice-cream and add some fruit on top if you like with a sprig of mint
For the Raspberry Ice Lollies, you’ll need:
150g of raspberries
100g sugar
A small pot of plain yoghurt
Method
- Blitz the raspberries with a hand mixer
- Combine the sugar, blitzed raspberries, and yoghurt together
- Set into ice lolly mould and freeze for minimum of 6 hours
A great way of using fruit that is slightly passed its best and getting the kids to eat a healthy snack!
To make Raspberry Gin (Adults only!) you will need:
70cl bottle of supermarket own gin.
300g of raspberries
100g sugar
Method:
- Place raspberries into a sealable litre container bottle or jar.
- Add the sugar and pour the gin on top
- Put the lid onto the container and give a good shake to dissolve the sugar.
- Each day for a week, give the container a good shake to help the sugar dissolve and allow the fruit to ferment.
- After 4-6 weeks, strain the fruit out of the gin through some muslin cloth or fine sieve and enjoy your flavoured gin with ice and tonic
