Food · My Blog · Recipes

Experimenting with Black Raspberries

With black raspberries in season we have been trying new ways to consume all these delicious berries! This year we got our berries from a friend’s house in Blue Mounds, WI. Below I have included pictures and recipes of some of our favorites. My mother-in-law makes the best black raspberry pie (with homemade crust), but we will keep her recipe a secret for now.

Black Raspberry Sangria 

  • 8 oz ginger ale
  • 1 oz brandy (Korbel)
  • 1.5 oz rum (Bacardi)
  • 1/3 cup Cabernet Sauvignon
  • 1/4 cup rose
  • 1 Tbsp lemon juice
  • 1/2 Tbsp lime juice
  • 1/8 cup black raspberry juice
  • small handful black raspberries *optional*
  • small amount of ice to keep chilled while you enjoy

Black Raspberry Spritzer

  • 6 oz ginger ale
  • 1/2 Tbsp lime juice
  • 1 Tbsp lemon juice
  • 1/8 cup black raspberry juice
  • 5-6 black raspberries *optional*
  • small amount of ice to keep chilled while you enjoy

Black Raspberry Muffins

  • 1 cup almond milk
  • 1 egg
  • 4 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/4 tsp cinnamon
  • 2 cups black raspberries

You will need 2 bowls, a fork and a muffin pan (with liners or without liners and grease the pan).

In a medium-sized bowl mix together the wet ingredients until fully blended.

In a separate medium-sized bowl stir together dry ingredients until fully blended.

Slowly add in the dry ingredients to the wet ingredients. A little at a time works best! You want to stir them together, but don’t over stir.

Fold in the black raspberries gently.

Bake at 350* for about 12-15 minutes (times vary with ovens and altitude). When the toothpick comes out clean remove from the oven. Let set for 5 minutes then remove muffins from the tray to fully cool. Enjoy! 

If you try to eat them while they are still warm they stick to the paper wrappers so be prepared if you are impatient like me!

White Chocolate Chip and Black Raspberry Muffins

  • 1 1/8 cup almond milk
  • 1 egg
  • 4 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/8 tsp cinnamon
  • 2 cups black raspberries
  • 1 1/4 cups white chocolate chips

You will need 2 bowls, a fork and a muffin pan (with liners or without liners and grease the pan).

In a medium-sized bowl mix together the wet ingredients until fully blended.

In a separate medium-sized bowl stir together dry ingredients until fully blended.

Slowly add in the dry ingredients to the wet ingredients. A little at a time works best! You want to stir them together, but don’t over stir.

Fold in the black raspberries and white chocolate chips gently.

Bake at 350* for about 12-15 minutes (times vary with ovens and altitude). When the toothpick comes out clean remove from the oven. Let set for 5 minutes then remove muffins from the tray to fully cool. Enjoy! 

If you try to eat them while they are still warm they stick to the paper wrappers so be prepared if you are impatient like me!

DSC_0177

We also enjoy black raspberries plain, as an ice cream topper, in oatmeal or on our Honey Nut Cheerios in the morning!

DSC_0193

If you try one of these recipes let me know what you think by commenting below!

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