raspberries

Fresh raspberries have a short peak in early summer, and that’s when they’re worth eating by the handful. It’s also when they belong in a mojito, blended into a wine popsicle, or layered into a smoothie with rolled oats.

But a quick no-cook raspberry coulis made from fresh or frozen berries keeps this collection relevant well beyond summer — drizzled over a holiday pavlova wreath or served alongside a bellini mocktail any time of year.

Tart, bright, and versatile enough to move between a weeknight drink and a showstopping dessert.