Raspberry and Rosemary Honey

This is a great way to use those summer-harvest raspberries squirreled away in the freezer—frozen berries lose their shape when thawed, but not their intense flavor.

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Ingredients

2 cups frozen raspberries
¼ cup dark honey such as buckwheat honey
2 to 3 sprigs fresh rosemary

Instructions

Add raspberries plus 2 tablespoons water to a small saucepan set over medium-low heat. Cook until very soft, about 5 minutes. Mash, then strain through a fine mesh strainer or cheesecloth. Return raspberry juice to the pot and add honey and rosemary. Bring mixture to a gentle boil over medium heat and cook 5 minutes. Remove rosemary and pour honey into a sterilized 12-ounce (or 2 6-ounce) glass jar(s). Store in the refrigerator up to 3 weeks.

Notes

PAIR WITH:
Fresh ricotta or Shy Brothers Farm Cloumage. The sweet-tart flavor of this syrup enlivens a mild, creamy cheese. Cohen suggests serving French toast squares stuffed with Cloumage alongside a small pitcher of this sauce for a crave-worthy brunch.