I’ve been doing a ton of fermenting lately and have been blessed with an abundance of yummy fruits and veggies from both our garden patch and the gardens of friends. I really love raspberries and have been enjoying them in coconut cream, raw dairy cream and drizzled with honey. I found myself in need of an interesting and quick dessert for a barbeque at my parent’s house over the weekend so I decided to do a quick ferment on a batch of the red beauties. The result was a sparkling, tangy berry topping that paired perfectly with vanilla ice cream. It’s funny how the simplest of foods can make such an impact. The dessert was simple, beautiful, flavorful and had the benefits of being rich in probiotic goodness. (This post can be found at Party Wave Wednesday and Real Food Wednesday) You can also find me on Facebook!
2 pints raspberries
½ tsp. whey
Soak the berries in a 3:1 ratio of water to vinegar. This will clean the berries and keep them from molding. Rinse the berries and allow them to dry then transfer them to a jar. Lightly smash the berries until there is a good amount of liquid then mix in your whey. Put a lid on the jar and let it sit on your counter in a warm spot for 24-72 hours. Your berries are ready when the jar gives a good hiss and a pop when you open it. You can give them a taste to be sure the flavor is tart enough. Transfer to the fridge for storage. You can use this sauce for pancakes, angel food cake, ice cream, pretty much anything you can think of. I think I’m going to try a scoop of this mixed into honey sweetened lemonade. Let me know if you give this a try and how you like it. ~Carmen