Hello again. I hope this post finds you keeping well and enjoying some good weather. It’s been a mixed bag here since my last post. Quite a lot of rain, some strong winds and some sunshine in between. Apart from the wind which no plant likes, the combination of rain and sunshine has been perfect for the ripening of the raspberries in the garden.
This past week, quite randomly, one or two berries have turned red almost overnight. I have been able to harvest a handful so far, which, believe it or not, is more than you need for my recipe this week.
This very simple recipe for fruit-flavoured sugar can be made with strawberries if you have them and makes a pretty sprinkle over fruit desserts or as a cake or cookie decoration. It doesn’t take long to make but if you want to store the sugar for a while, you need to leave the sugar to dry out for a few hours before putting it into a storage container. If the flavour of rose isn’t to your taste, leave it out of the mix altogether, or add some finely grated orange rind or vanilla seeds instead. Here’s what you do……
Makes: 200g
Ingredients
- Approx. 25g fresh raspberries
- A few drops rosewater
- 200g granulated sugar
- Wash and pat dry the raspberries. Push through a small sieve to remove the seeds and make a purée – you need 1 tbsp of sieved raspberry purée.
- Add a few drops of rosewater to taste.
- Put the sugar in a bowl and mix in the raspberry purée until well blended. The sugar can be used immediately but will be too soft and damp for long-term storage.
Mixing and drying raspberry sugar. Images: Kathryn Hawkins - Spread the sugar evenly on a sheet of greaseproof paper on a board, then cover with another sheet of paper and leave in a dry, warm place for a few hours (or overnight) until dry and crisp.
- Transfer the sugar to a clean plastic bag – it will dry in clumps. Twist the bag closed and and crush with a rolling pin to break up the clumps of sugar crystals.
Preparing dry raspberry sugar for storage. Images: Kathryn Hawkins. - Spoon into clean jam jars and seal well. Store in a cool, dry place, away from the light for up to 6 to 8 weeks.
Sugar dusted berries with coconut yogurt. Image: Kathryn Hawkins I am looking forward to a good crop of raspberries this year, the bushes look full of berries. I netted the bushes today – I want to make sure I get to them before the birds do! Until next time, I hope you have a good few days and that you are able to enjoy eating fresh seasonal fruit and vegetables 🙂
My Virtually Free-from Kitchen 
Hello Kathryn, I am happy to hear that you have a lot of raspberries to pick — such delicious fruit!
I have never tried rose water in recipes. From what I have heard, you need to be extra careful and use it sparingly. Don’t know if I can trust myself!
Thank you, take care!
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Hello again. The raspberries are beginning to come thick and fast now. I have another raspberry recipe pending. I really like rosewater but you are quite right, it is very easy to overdo the flavouring and ruin a recipe; different brands vary hugely in strength of flavour. Have a good weekend when it comes 🙂
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