Black raspberries are a delightful addition to various dishes, offering a unique blend of sweetness and tartness. Here are 13 delectable recipes featuring black raspberries
1. Black Raspberry Crisp
Begin by preheating your oven to 375°F (190°C). In a mixing bowl, combine 4 cups of fresh black raspberries with 1/2 cup of granulated sugar and 1 tablespoon of cornstarch, ensuring the berries are evenly coated.
Transfer this mixture into a greased 9-inch baking dish, spreading it out evenly.
For the topping, mix together 1 cup of rolled oats, 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 teaspoon of cinnamon, and a pinch of salt. Cut in 1/2 cup of cold, unsalted butter until the mixture resembles coarse crumbs.
Sprinkle this topping over the berry mixture. Bake for 30-35 minutes, or until the topping is golden brown and the berries are bubbling. Allow it to cool slightly before serving.
2. Black Raspberry Cobbler
Preheat your oven to 350°F (175°C). In a saucepan over medium heat, combine 4 cups of black raspberries, 1 cup of sugar, and 1 tablespoon of lemon juice. Cook until the sugar dissolves and the berries release their juices.
Pour this mixture into a 9×13-inch baking dish.
In a separate bowl, whisk together 1 cup of flour, 1 cup of sugar, 1 teaspoon of baking powder, and a pinch of salt. Stir in 1 cup of milk and 1/2 cup of melted butter until smooth.
Pour this batter over the berry mixture without stirring. Bake for 45-50 minutes, until the top is golden brown. Let it cool slightly before serving.
3. Black Raspberry Pie
Preheat your oven to 425°F (220°C). Line a 9-inch pie pan with a prepared pie crust. In a large bowl, mix 4 cups of black raspberries with 3/4 cup of sugar, 3 tablespoons of tapioca starch, and the juice of one lemon.
Let this mixture sit for 15 minutes to allow the flavors to meld.
Pour the berry mixture into the pie crust. Roll out a second pie crust and place it over the filling, sealing and crimping the edges. Cut a few slits in the top crust to allow steam to escape.
Brush the crust with a tablespoon of milk and sprinkle with sugar. Bake for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 30-35 minutes, until the crust is golden and the filling is bubbly. Cool before slicing.
4. Black Raspberry Muffins
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
In another bowl, mix 1 cup of milk, 1/2 cup of vegetable oil, and 2 large eggs.
Add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in 1 1/2 cups of black raspberries.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before serving.
5. Black Raspberry Jam
In a large saucepan, combine 4 cups of black raspberries and 2 cups of sugar. Over medium heat, stir until the sugar dissolves and the berries release their juices.
Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally, until the jam thickens.
To test for doneness, place a small spoonful of jam on a chilled plate; if it gels, it’s ready. Remove from heat and let it cool slightly. Pour the jam into sterilized jars, leaving about 1/4-inch headspace, and seal.
Store in the refrigerator for up to three weeks or process in a water bath for longer shelf life.
6. Black Raspberry Smoothie
In a blender, combine 1 cup of black raspberries, 1 banana, 1/2 cup of Greek yogurt, 1/2 cup of almond milk, and a tablespoon of honey. Blend until smooth and creamy.
For added nutrition, consider incorporating a tablespoon of chia seeds or a scoop of protein powder. Pour the smoothie into a glass and serve immediately for a refreshing and healthful treat.
7. Black Raspberry Ice Cream
In a saucepan over medium heat, combine 2 cups of black raspberries and 1/2 cup of sugar. Cook until the berries break down and the mixture thickens, about 10 minutes.
Strain through a fine-mesh sieve to remove seeds and let the puree cool.
In a separate bowl, whisk together 2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of sugar, and 1 teaspoon of vanilla extract. Stir in the cooled raspberry puree.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze until firm, about 4 hours.
8. Black Raspberry Scones
In a small bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Add this to the dry ingredients and stir until just combined.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine 2 cups of all-purpose flour, 1/3 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Cut in 1/2 cup of cold, unsalted butter until the mixture resembles coarse crumbs.
Gently fold in 1 cup of black raspberries. Turn the dough onto a floured surface, pat into a circle about 1-inch thick, and cut into 8 wedges. Place on the prepared baking sheet and bake for 15-18 minutes, until golden brown.
9. Black Raspberry Cheesecake
Begin by preheating your oven to 325°F (163°C). For the crust, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
For the filling, beat 24 ounces of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar, mixing until well combined. Add 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in 1 teaspoon of vanilla extract and 1 cup of sour cream. Gently fold in 1 cup of black raspberry preserves or puree. Pour the filling over the cooled crust. Bake for 55-60 minutes, or until the center is set.
Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. Refrigerate for at least 4 hours before serving.
10. Black Raspberry Sorbet
In a medium saucepan over medium heat, combine 1 cup of water and 1 cup of granulated sugar. Stir until the sugar dissolves completely, creating a simple syrup. Remove from heat and let it cool to room temperature.
In a blender, puree 4 cups of black raspberries with 2 tablespoons of lemon juice until smooth. Strain the mixture through a fine-mesh sieve to remove seeds.
Combine the seedless puree with the cooled simple syrup. Chill the mixture in the refrigerator for at least 2 hours. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the sorbet to an airtight container and freeze until firm, about 4 hours.
11. Black Raspberry Lemonade
In a blender, puree 1 cup of black raspberries with 1/4 cup of freshly squeezed lemon juice and 1/4 cup of granulated sugar until smooth. Strain the mixture through a fine-mesh sieve to remove seeds.
In a large pitcher, combine the strained puree with 4 cups of cold water. Stir well and adjust sweetness by adding more sugar if desired. Refrigerate until chilled.
Serve over ice, garnished with lemon slices and additional black raspberries.
12. Black Raspberry Vinaigrette
In a blender, combine 1/2 cup of black raspberries, 1/4 cup of balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Blend until smooth.
With the blender running, slowly drizzle in 1/2 cup of extra-virgin olive oil until the dressing is emulsified. Adjust seasoning to taste.
Use immediately over salads, or store in an airtight container in the refrigerator for up to one week.
13. Black Raspberry Pancakes
In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. In another bowl, whisk together 1 1/4 cups of milk, 1 large egg, and 3 tablespoons of melted unsalted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of black raspberries. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Serve warm with maple syrup and additional black raspberries.
