The last week or so, it has been impossible to keep up with picking all our raspberries. Ripe berries should pluck right off the plant, stems means the berries were picked to soon.
Raspberries are highly perishable, so eat them as fast as you can (as if you need an excuse). To preserve, place berries on waxed paper in a single layer, freeze until solid, and transfer to zip-top freezer bags.
Stir fresh or frozen raspberries into muffin batters. When making ice cubes, drop raspberries into the trays for a colorful surprise in lemonade. Add them to a fresh smoothie or yogurt parfait for a light breakfast. Raspberries pair especially well with tart and savory flavors. Purée raspberries; add to a saucepan with sautéed onion, broth, and sherry. Sweeten, if necessary. Bring to a boil, then simmer until reduced to a sauce. Serve over grilled meats.
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