This year's raspberries are in! Love them. Cannot wait to pick 'em from my back yard bushes during a quiet summer evening. More so, eating them. Is there any better way to nosh raspberries than by tumbling a handful into your mouth? And how about drinking them?
I adore these rubies in an ice-cream drink that I concocted last summer for my husband. He'd endured an all too hot day mowing the lawn. Also, this recipe at Smitten Kitchen looks entirely possible and delicious too -- with raspberries (not that the nectarines don't sound great).
6 full scoops vanilla ice-cream
(I like Breyer's All Natural Vanilla Bean)
1/4 cup 1/2 & 1/2
1 cup fresh organic raspberries
2 TBS Amaretto di Sarano
1 1/2 teaspoon Kahlua
Blend ice-cream and raspberries with hand blender (I love my Cuisinart) or in the blender while slowly adding the 1/2 & 1/2 (milk is option too) ... do so until the ice--cream is close to the final consistency that you wish. Keep it thicker because the Amaretto Di Sarano & Kahlua will thin this mixture out. Quickly blend in Amaretto di Sarano and Kahula at end. Makes two 8 oz drinks ice-cream drinks.