This tip makes gourmet ultra easy.
When you harvest that last cupful of raspberries in late fall, take 20 minutes and make something special you can use during the Thanksgiving or Christmas season to elevate a simple dessert to gourmet.
Rinse the berries. Drain. Place in strainer. Mash with back of large spoon while you hold it over a good size bowl. Seedless essence will drip into bowl. Keep at it.
Finally, scrape the remaining essence on the outside of strainer into the bowl.
Freeze in a small container. Remove when frozen and wrap the “disk” of berry essence in saran wrap and place in plastic zip lock bag. Return to freezer.
When you have special guests and no time to prepare — – take out the raspberry essence. Unwrap and place in bowl. Thaw. Stir. Spoon over Breyers’ Vanilla Ice Cream. You can’t get much better than that.
Update 2013 — I no longer buy Breyers’ Ice Cream because they use milk with growth hormones if they can’t get it without. I buy organic ice cream — or do without.
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