I don’t like the taste of cooked raspberries, but I have a ton of raspberry plants. Here’s a few things I have tried this year:
Raspberry yogourt, just mixed some plain greek yogourt with strawberries
Raspberry sorbet, this one didn’t go well, spent all day beating the sorbet every hour only for it to freeze solid during the night.
Pectin raspberry jam using some pectin packet from the store
Raspberry salad dressing! Probably my favourite. Pass the raspberries through a sieve to remove the seeds, then mix with an acid, either lemon or balsamic vinegar. Add some good quality olive oil, a bit of dijon mustard, and it is delicious.
I did another salad dressing similar to the previous one, but with goat cheese mixed in. It tasted great, but it turned the whole thing bubble pink, which was honestly quite off putting on a salad.
Some sort of raspberry mousse by mounting leftover egg whites from making mayonnaise into stiff peaks and then beating raspberries into it
You can also get in the rabbit hole of homebrewing. I store lots of fruits in liquid form my home made cider is good after about year in bottles.
Raspberry vinaigrette
There are countless variances to how you can prepare it, just search for shrub recipes and substitute raspberries in for whatever other berry/fruit may be specified. Use honey instead of sugar, infuse your vinegar with herbs, change up the type of vinegar used, let the mixtures sit for longer, taste your results and tweak to your preference. Serve over ice with sparkling water or mix in a spirit.
Wash them, let them dry, separate in portions, freeze them. They are good to consume for many weeks. Then, whenever you feel like it, take one out, drop it (frozen) in the blender with greek yogurt, blend and you have a delicious yogurt with great color and flavor. I do this not only with berries (strawberries a personal favorite), but pretty much with every type of fruit I like and I either got too much or is going out of season (well, not grapes or similar fruit).
