The local red raspberries have two seasons- the first is in July, and the larger crop is in September. Typically we are wrapped up in too many things (the B&B, landscape work, gardens, jam making) to get involved with the early crop. Black raspberries have just one very short season- also in July, which coincides with the blackcaps, or wild raspberries.

We use a lot of raspberries for making jam- both the red and the black varieties are very popular with our guests and in outside jam sales. We also try to include the berries in our breakfasts for the B&B. We emphasize fresh and local in our menu, so the berries show up at the table when they are in season. One way to extend the season is to make sorbet or sherbet with the raspberries. We have found that guests like starting a warm summer day with dessert!

The red raspberries have a big bold flavor, while the black raspberries and blackcaps are a bit more subdued. The black berries are a bit sweeter and less tart, but definitely a raspberry flavor. We tend to make sorbet with the more delicate flavored berries, and make a sherbet with the red raspberries- the milk smooths out the intense flavor and has a nice texture in your mouth.

RASPBERRY SHERBET
(makes about 1 quart)

4 c. Red or Black Raspberries
2 c. Whole milk
1 c. Sugar
1 1/2 tsp. Lemon juice

Add berries, milk, and sugar to a blender. Process until smooth, then press through a strainer with a flexible spatula to remove seeds. Stir in the lemon juice. Freeze in your ice cream maker per the manufacturer’s instructions.