We recently mowed a bit more of our weeded jungle down, only to discover a modest amount of black raspberry vines, speedily producing! As I battled mosquitoes and unruly, prickly vines, I found more and more areas covered with black raspberry vines. Spots of black and red seemed to be everywhere! Because no one had taken the time to prune these treasures, they are extremely tangled - making harvesting all of the berries challenging. Andy and I are researching and looking for suggestions as to how to get this area a bit more under control. If you have ideas or suggestions, please post them!
Despite the challenges, I picked eight cups a few days ago and eight more cups today. Getting the most out of our black raspberry patch is an unexpected, but welcomed task. Now, for what to do with them?
We made a delicious black raspberry cobbler last week. We've also been enjoying them fresh, on our cereal, every morning.
Tonight, we're making Black Raspberry Ice Cream!
1 pint of heavy cream
juice of one lemon
3/4 c. sugar
5 cups of black raspberries
Blend black raspberries, sugar, and lemon juice until well-blended. Stir in cream. Process according to ice cream maker's instructions.
Nutritional Information is based on one cup servings.
Black Raspberry Ice Cream
Serving Size: 1 serving
|Amount Per Serving|