This low-alcohol cocktail allows you to capture the essence of raspberries without all those little seeds.
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This recipe came to Fruitful from Agatha Kulaga and Erin Patinkin, the duo behind Brooklyn's Ovenly, a beloved bakery located in Greenpoint. Light and slightly tangy vanilla cupcakes are topped with a pale purple buttercream, flavored with black raspberries, a berry that's darker and slightly more tart than the familiar red raspberry.
Campari and orange zest emphasize raspberry's subtleties for a sweet-tart frozen yogurt with a slight bitter finish.
Traditionally, the delicate madeleine gets its flavor from vanilla, butter and eggs. In Fruitful, Brian Nicholson adds raspberries and lemon zest, taking them from a teatime treat to an anytime indulgence.
A lemon scented pasta frolla crust is filled with raspberry jam to make a beautiful breakfast crostata
A bright, sweet, quick jam to brighten a winter day.
This rich berry-avocado-date smoothie plays homage to the flavors of the Golden State.
Crumb lover alert: this ultimate crumb cake boasts a thick layer of not too sweet cinnamon crumb atop a moist raspberry swirl and vanilla cake.
This classic oven baked custardy dessert gets a super rich twist with the addition of crunchy pistachios, tart berries, and luxurious chocolate.
Bottle a classic with this jam from Sweet. Paying homage to the Escoffier peach melba, peach and raspberry preserves are layered on top of each other and sealed for, well, as long as you can keep your hands off them.
A simple no-bake pudding that's perfect for breakfast: it's just white bread and berries.
If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice. The flavors are big and bold, so it would work best with straightforward baked goods that won't compete.
It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce.
You can really taste each individual component of this jam, from the fig's subtle perfume, to the bold raspberries, to the tart lemon. The robust flavors would pair perfectly with hearty, flavorful breads like cornbread or crusty sour dough.
A sweetened, non-alcoholic take on the Raspberry Lime Rickey, fresh raspberries are pureed with lime juice and just the right amount of sugar. Serve ice cold, with a splash of gin or vodka if you'd like.
Pineapple might not be the first flavor that comes to mind when you think of jam, but it is unexpectedly juicy and delicious. A handful of fresh raspberries add a touch of berry sweetness and a lovely pink hue. Try it on warm banana bread, cranberry muffins, or coconut cake.
This sweet-tart punch is full of red berry flavor. Using freshly squeezed orange juice makes all the difference—don't get lazy.
Three layers of moist lemon cake are frosted with a tart lemon buttercream. You can decrease the amount of lemon if you like, but I love the intense citrus flavor and the way it cuts against the buttery cake.