Discover the delightful world of raspberries – small, juicy fruits that are not only delicious but also packed with nutrients. 

Raspberries belong to the rose family and are technically compound fruits. This means they consist of a cluster of small drupelets attached to a core. Each individual drupelet within a raspberry is actually a separate fruit with a seed inside, contributing to its unique texture and flavor.

Not only are raspberries a treat for the taste buds, but they are also an excellent source of dietary fiber, vitamin C, vitamin K, manganese, and antioxidants. These nutrients contribute to a healthy immune system, promote healthy digestion, and can help combat inflammation. 


Raspberries are typically summer fruits and are usually harvested from June to September, depending on the climate and region. They thrive in moderate climates and are often grown in gardens for their taste and ease of cultivation. Indulge in the sweet, juicy taste of raspberries and enjoy the numerous benefits they offer for your health and well-being.

Some delicious recipes

Red Fruit Soup with Fresh Raspberry Ice Cream

Ingredients for 4 people:

  • 2 gelatin leaves
  • 250 ml milk
  • 250 ml cream
  • 2 vanilla pods
  • 4 egg yolks
  • 260 g caster sugar
  • 300 g raspberries
  • 5 dl water
  • 5 dl sweet white wine
  • 200 g mixed red fruit
  • ½ lemon
  • Some strawberries
  • Some blueberries
  • Some blackberries
  • Some raspberries
  • Some sprigs of mint


Raspberry Ice Cream:

  1. Soak the gelatin in cold water.
  2. Put the milk and cream in a saucepan. Split the vanilla pods lengthwise and scrape out the seeds with a sharp knife. Add the seeds and pods to the milk mixture.
  3. Heat on the stove.
  4. Whisk the egg yolks with the sugar until frothy and white (ribbon stage).
  5. Pour a little of the warm milk over the egg mixture and stir to combine.
  6. Add the egg mixture to the rest of the milk and thicken into sauce.
  7. Squeeze the gelatin well and stir it into the warm sauce. Let it cool completely.
  8. Remove the vanilla pod from the mixture. Blend the raspberries with a hand blender into the cooled mixture.
  9. Churn into ice cream in the ice cream maker.


Red Fruit Soup:

  1. Heat the water with the white wine on the stove.
  2. Add the sugar. Split the vanilla pod lengthwise. Scrape out the seeds with a sharp knife. Add the seeds and pod to the saucepan.
  3. Add the red fruit.
  4. Use a vegetable peeler to remove the yellow zest from the lemon and add half of the zest to the saucepan. Squeeze about a third of the lemon into it.
  5. Bring to a boil.
  6. Remove from the heat and let cool completely.
  7. Strain the soup.


Finishing & Serving:

  1. Place some strawberries, blackberries, blueberries, and raspberries in deep bowls. Pour some of the soup over them and add a scoop of raspberry ice cream.
  2. Garnish with a sprig of fresh mint.


Recipe sourced from:

Raspberry and Yogurt Rolls

Ingredients for 5 people:

  • 350 g pastry flour
  • 2 tbsp pastry flour (for rolling out)
  • 3 tsp baking powder
  • 150 g whole wheat flour
  • 70 g brown sugar
  • 1 tsp vanilla extract
  • 400 g full-fat yogurt
  • 90 ml vegetable oil
  • 250 g raspberries
  • 2 tbsp brown sugar
  • 1 tbsp butter


  1. Mix the pastry flour, whole wheat flour, baking powder, and sugar. Add the yogurt, vanilla extract, and oil and knead with a kitchen robot briefly until a smooth batter forms.
  2. Dust a surface with flour and roll out the dough to a thickness of 1 cm in a long rectangular shape.
  3. Top with raspberries and sprinkle with brown sugar. Roll the dough lengthwise into a long roll.
  4. Cut into slices of 2 cm.
  5. Preheat the oven to 185°C.
  6. Grease a baking dish with butter and sprinkle with brown sugar, then fill with the rolls with the filling facing up. Place the rolls 5 mm apart as they will rise slightly.
  7. Bake in a preheated oven at 185°C for 25-30 minutes.
  8. Serve warm or cold.


Recipe sourced from: