I have always loved raspberries-all kinds. When we purchased the house on Free St, I mentioned to Mary Jo that I would finally have the space to plant some. One day, to my surprise, Mary Jo returned from the nursery with one small black raspberry plant. Three years later, the plant has spread and taken over much of the back yard!
I feature the berries in the restaurant during July and they appear in everything from salad dressings and sorbet to breakfast trifles and muffins. Perhaps the most popular recipe is our Black Raspberry Mojito, perfect on a hot summer evening and equally popular during our evening cocktail hour. I have included the recipe below. If you don’t have your own black raspberry bush growing in your back yard, you can substitute either red raspberries, boysenberries or blackberries.
Black Raspberry Mojito
1/2 cup of fresh mint leaves
4 teaspoons granulated sugar (or 2 packets Splenda)
1/4 cup fresh black raspberries (or red )
3/4 cup light rum
1 cup club soda
2 sprigs of fresh mint for garnish
1. Place the mint and sugar in a mortar and “muddle” it with the pestle. Squeeze in the lime juice and add half of the blackberries. Lightly crush the berries.
2. Pour the mixture into a cocktail shaker and add the light rum and club soda. Shake to mix.
3. Place 4 large cubes of ice in two rocks glasses and divide the drink equally between them.
4. Garnish each glass with the remaining black raspberries and a sprig of fresh mint.