Summer charged forward like a freight train, causing me to ignore my computer for long stretches of time, choosing instead to play with the kids at the beach, or in the creek at my parents house. Here we are, the last of the month, and I feel like I’m running out of time to share my summer recipes with you.
If you have stuck around for awhile then you know I’m a fan of cooking with whatever is in season. While this is nothing new to the blogosphere, it is important when you have a raspberry and a peach recipe developed and ready to share and only one day left in August. I’ll share them both in the next few days (or maybe in the next week because it is back to school time), because they are both delicious, and both of them work with frozen fruit.
If are not familiar with Rickey’s, then you are missing out on one of the best summer refreshers out there. With or without gin, these drinks made of sparkling water, gin (or not), lime and fruit are bracing and cold; two things that will make you happy when the back of your neck feels like a wet shower door.
When I had my first tiny box of raspberries show up in my produce box this season, I hoarded them, eating them one at a time like delicate chocolates, sharing only a few with Miss Magoo. Even when I started this recipe I ate as many fresh raspberries as I used in the recipe. The raspberry puree is delicious and good on pretty much anything. However, this is not about the puree. It’s about what you can do with it.
A straight up non-alcholic Rickey is soda water and lime. Add raspberry to get the Boston version of the drink, then add a jigger of gin to make it an undeniably refreshing late-afternoon cocktail. Change out the seltzer or sparkling water with tonic and you have a gin fizz. Or try this Cooking Light version by blending it with ice to make a slushy. Enjoy!
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/8 teaspoon salt
- Combine raspberries, sugar, water and salt in a small saucepan over medium heat. Bring up to a simmer. Use a potato masher or fork to break up the berries. Continue to cook at a simmer until berries give up their juice and the sauce just starts to thicken, about five minutes.
- Pour the sauce into a fine mesh strainer set over a bowl. Use a rubber spatula to push the berries through the strainer leaving only the seeds. Scrape the bottom side of the strainer to remove any pulp and add that to the sauce. Stir to combine and serve warm, room temperature or cold. Store unused sauce covered in the refrigerator for up to a week.
- 6 ounces sparkling water (or tonic)
- 1/2 lime
- 2 tablespoons Raspberry Puree (recipe above)
- 1 1/2 ounces Gin (3 tablespoons) - OPTIONAL
- Fill a highball glass with ice and pour the sparkling water to 3/4 full (about six ounces). Squeeze the juice of half a lime into the glass and drop the rest of the lime in too. Add the raspberry puree and stir. If you are making an alcoholic version add 1 1/2 ounce of gin (3 tablespoons). Serve immediately.