Thank you to Rubbermaid® Freshworks™ for sponsoring this collection of raspberry recipes through SocialStars!
Tis the season for ripe berries, and I’m going to show you how to keep them fresh! Plus, check out 10 of the best ways to use fresh raspberries this summer.
You guys. My oldest kid only has 14 more days of school. I can’t believe Summer is almost here! I’m pretty excited to have some freedom from the school schedule for a couple months. I’m also happy about all the summer produce that’s starting to show up, especially fresh berries! I think berries are my favorite fruits, and today I want to talk about fresh raspberries.
These berries have been in my fridge for five days. they still look perfect!
Have you been using your Rubbermaid® Freshworks™ containers? They are so good for keeping berries fresh, especially delicate ones like raspberries. (That’s thanks to the revolutionary FreshVent™ technology to keep produce fresher up to 80% longer.) I pour my berries directly into a Freshworks™ box when I get home from the store, so they last longer in my refrigerator than they would in grocery store packaging. It’s also great for farmer’s market shopping since those berries don’t even come with a container! You can find them in your local stores or online, and they affordable, ranging from $9.99 to $15.99. Since they can be used hundreds of times and don’t need any sort of refills, that’s a bargain (especially if they help you waste less food)!
I think raspberries have such a distinctive flavor, and they add so much to any recipe. When I can keep my youngest from eating them all on their own, I like to use raspberries in cocktails, pies, and even salads. What are some of your favorite raspberry recipes? I’m sharing some of the best ones I found right here:
Drinks
Chocolate Raspberry Martini by: Honey and Birch
Raspberry Bourbon Lemonade by: The Weary Chef
Salads
Creamy Raspberry Vinaigrette by: The Roasted Root
Raspberry Lime Vinaigrette by: Will Cook for Smiles
Raspberry Parmesan Chicken Salad by: The Gunny Sack
Desserts
Raspberry Tarts with Mascarpone Cream by: Tastes of Lizzy T
Baked Red Raspberry Pie by: Tastes of Lizzy T
Seedless Raspberry Jam by: Fab Food for All
Raspberry Mint Sorbet by: Spoonful of Flavor
Raspberry Lemon Cheesecake by: Eazy Peazy Mealz
Now, go stock up on berries and these containers to enjoy all these recipes! Thank you again to Rubbermaid® Freshworks™ for sponsoring today’s roundup.
Nicole Johnson says
Oh you are singing my tune here! YUM. Raspberries are my favorite fruit. Love all of these!
Angie | Big Bears Wife says
I can’t wait to make that chocolate raspberry martini! I bet that’s so good!
Andi Gleeson says
Doesn’t that look amazing?? Thanks, Angie!
Julie | This Gal Cooks says
I need to try these containers! Then I can put an end to the evil little ‘let’s destroy ourselved the day after coming home from the grocery store’ games that berries play. >_<
Andi Gleeson says
I know, right?! Berries are so delicate! I really do think these containers make them last longer. Thanks, Julie!
Matthew Cetta says
I so want that raspberry bourbon lemonade. Like right now.
Andi Gleeson says
Lucky for you, it’s SUPER easy to make :) Thanks, Matt!
Kacey @ The Cookie Writer says
My sister and I always remark about how fast raspberries go bad on us! Need to start storing them right with this collection!
Andi Gleeson says
I need to send you some of these to try, Kacey. I know you’ll love them!
Roxana says
Raspberries are just the perfect Spring thing! Great collection of recipes, thank you!
Andi Gleeson says
Thanks, Roxanna!
Camilla Hawkins says
What a gorgeous selection of raspberry recipes! Thank you for including my Seedless Raspberry Jam;-)
Andi Gleeson says
You are so welcome. I love your recipe!!
Bintu | Recipes from a Pantry says
As someone with a strawberry allergy it makes me happy to see raspberry recipes! Just added the raspberry lime vinaigrette and raspberry mint sorbet to my must make list!
Andi Gleeson says
Oh, that is nice you can still eat other berries. I’m glad these recipes work for you :) Thanks, Bintu!