The thorn scratches all over my hands are evidence of the mornings I’ve spent in the raspberry patch the last few days. These delicate little gems are flourishing in the late summer heat and I brave the prickles and work among the bumblebees to harvest them.
My friend Ben Jacoby, chef at The Craftsman Restaurant in Minneapolis, treated us to an amazing meal Saturday night and ended the feast with a homemade raspberry rose. He was kind enough to share his recipe so I gave it a shot this afternoon.
Chef Ben’s Raspberry Rose
1 pound fresh raspberries
1 raspberry branch with about 5-6 leaves on it
2 bottles rose wine
1 cup vodka
1 cup sugar
Mix and infuse for 4 weeks, tasting after 2 weeks.