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Black Raspberries

Orr’s Black Raspberries will be ready around June 25th and last about 3-4 weeks .  Berries should be large and plentiful this season.
 

Price 

U-PICK $4.19/LB. (plus tax) Discounted at $3.99/LB. for 10 pounds or more.

 

 

Black Raspberry Ice Cream

 

Ingredients:

1 1/2 quarts black raspberries
2 cups heavy cream
3/4 cup sugar
1 1/2 tablespoons lemon juice

 

Directions:

Prep Time: 10 mins

Total Time: 1 1/4 hr

1 Puree raspberries. Strain through a jelly bag to remove seeds, if desired.
2 Blend all ingredients in blender for one minute to thoroughly dissolve the sugar.
3 Pour mixture into freezer can of ice cream maker and follow the manufacturers directions to process the ice cream.

 
 
Black Raspberry Bubble Ring

16 Servings

 

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar, divided
1/2 cup butter, melted, divided
1 egg
1 teaspoon salt
4 cups all-purpose flour
1 jar (10 ounces) seedless black raspberry preserves

 

Syrup:

1/3 cup corn syrup
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

 

Directions


Prep: 35 min. + rising

In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal.
Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate. Yield: 1 loaf.

Black Raspberry Bubble Ring published in Taste of Home October/November 2007, p29

 

 

 

Orr’s Homemade Black Raspberry Products

Seedless Black Raspberry Jam