Three ways with raspberries

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


  • 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


  • 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


  • 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

Published by millyfyfe

Food and Farming ambassador. Marketing, Events, PR and Fundraising specialist. Council for Awards for the Royal Agricultural Societies English Panel secretary. Friend.

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