1 cup water
½ cup sugar
2 cups red raspberries, rinsed and drained well
2 cups black raspberries, rinsed and drained well
Juice of ½ lemon
Pinch of salt
Optional – replace ½ cup water with ½ cup Chambord raspberry liquèur
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.