Raspberry Puree

Ingredients

1 (12 oz.) bag frozen raspberries

1 1/2 cups sugar

2 cups water

Directions

Mix ingredients in saucepan on stove top. Bring to boil and simmer for 10 minutes, making sure sugar is well dissolved.

Cool. Blend with immersion hand blender.

Such a handy little tool. :)

 

Pour puree into a 2 quart glass jar and keep refrigerated.

Raspberries are my favorite berry. To beat the summer heat, I love to add 1-2 tablespoons of raspberry puree to a large glass of iced tea...

Also, being from Utah, we like our mixed sodas! My personal favorite is Diet Dr. Pepper, raspberry puree, and a couple of squirts of coconut syrup. Be creative with your favorite soft drinks (and hard drinks if you enjoy alcoholic beverages). You might even try pouring it over pancakes or waffles for breakfast, or use it as an ice cream topping. You have limitless choices. Enjoy!

Chocolate Covered Raspberries

I decided to dip raspberries in chocolate in an attempt to get my husband to snack healthier...

Hopefully, a little Baker's Dipping Chocolate will do the trick. This stuff is creamy and delicious and super easy to use.

AND...if he doesn't enjoy munching on these tasty little treats, I know someone who will! :)

Raspberry Sherbet Dessert

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Ingredients:

2 cups Mother's Coconut Cookies (the long, washboard type)

1 Cool Whip- 16 ounce

1 cup chopped pecans or walnuts

1/2 gallon raspberry sherbet (or flavor of choice)

Directions:

Crumb cookies coarsely. Fold cookies and nuts into Cool Whip. Spread in a 9x13 pan. Freeze. Softened Sherbet and spread on top of frozen cool whip layer. Freeze. Serve with whipped cream. Garnish with cookies or fresh raspberries.

I made this for a baby shower and it was a huge hit. It's a perfect dessert for a hot summer day.