The air is crisp and harvest is in full swing. As usual the summer has flown by and even though I love fall, I’m not ready to give up summer just yet. I’ve been making this simple summery little concoction lately. It’s been a nice way to bridge the seasons as we head into September.
And before we get full on apples and winter squash around here (or carrots and cabbage as the case may be—you know what I mean Alaskan peeps!).
This ruby beauty can be made into a cocktail if you prefer a little boozy kick. Just replace the orange with a little spiced rum or vodka and triple sec. Either way this drink is simple and refreshing, with the added bonus of infused raspberry pulp to munch on at the end.
Berry Wild
Wild berries are ripe for the picking folks; get your hands on some while they’re at their peak! And throw some in the freezer while you’re at it to get you through the winter. I’ve sure been stocking mine to the brim! Speaking of berries, I’ve used raspberries here, but they could easily be subbed with blueberries, blackberries or whatever wild berries you can get your hands on. And if you can’t find fresh anise hyssop leaves, mint or fennel fronds would be a nice variation.
Drupelets of Nutrition
Did you know raspberries are actually a composite of many tiny fruits called drupelets, each one containing a tiny seed? This quality makes raspberries an excellent source of soluble fiber, more than most other fruits and veggies in fact. Raspberries are also rich in cancer fighting flavonoids and vitamin C and are exceptionally high ellagic acid, which protects against cell damage and cancer-causing pollutants. In fact, raspberries and blackberries have levels of ellagic acid five to six times higher than other foods. Better yet, ellagic acid is not destroyed by freezing. [1]
California Dreamin’
Next week I’ll be heading to Santa Rosa, California again for the National Heirloom Expo. It’s so hard to leave my garden during harvest time, but I’ve been picking and preserving like a mad woman and I can’t wait to taste all the yummy food, chat with some awesome folks and relax a bit. I’ll be on Instagram @sheenaescott sharing photos from my trip. Drop me a line if you’ll be at the Expo, I’d love to connect!
Ingredients
- Small handful of raspberries
- 2 leaves anise hyssop
- honey to taste
- juice of half a lemon
- 3 ½ oz. freshly squeezed orange juice
- club soda
Instructions
- Muddle the raspberries, anise hyssop and about ½ tsp raw honey in the bottom of a glass. Add the citrus juices, a couple of ice cubes and top with club soda.
- For a cocktail sub 2oz. triple sec and 1 ½ oz. spiced rum or vodka for the orange.
Notes
If you can't find fresh anise hyssop leaves, use fennel fronds or fresh mint leaves.
[1] Murray, Michael and Pizzorno, Joseph. The Encyclopedia of Healing Foods. New York, Atria Books. 2005 p.142. Print.
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