166 raspberry recipes

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

Light raspberry vinaigrette made with raspberry vinegar and orange juice instead of oil. A fat-free, fruity salad dressing that comes together in 5 minutes with just 4 ingredients.

Homemade raspberry vinegar infused with fresh berries and sugar, aged 30 days for deep ruby color and bright fruit flavor. Perfect for salads, marinades, or finishing.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.

Fresh raspberry pineapple smoothie blended with cold water and honey for a naturally sweet fruit drink that comes together in just 10 minutes with only 4 ingredients.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Old-fashioned raspberry cream custard with orange flower water and mace, cooked gently in a double boiler. A silky British dessert that tastes like something from a Georgian-era kitchen.

Raspberry meringues are pink, pillowy egg-white cookies flavored with seedless raspberry preserves. Low-fat, gluten-free, and slow-baked to crisp-shell, tender-center perfection.

Chilled raspberry borscht made with fresh beets, raspberries, red onion, lemon juice, and balsamic. Modern fruit-twist on the classic Eastern European cold soup, finished with a spoon of sour cream.

If you are losing weight or you want to eat some healthy food, you can try this slaw, easy to make, taste good!