Raspberries aren’t particularly fond of the hot summers typical of Arkansas, but the two varieties – ‘Dorman Red’ and ‘Heritage’ – we planted at the Garden Home Retreat are heat tolerant so we get a pretty good crop. Both are everbearing, producing berries in June and then again in fall. The real problem is getting from the garden to the kitchen without eating them all!

Raspberries are a delicate fruit. They’ll only keep for about three days in the refrigerator. For the best results don’t wash them before storing and discard any damaged berries. If you place them in a single layer on a paper towel in an air-tight container they will hold up better than packed into a box.

You can freeze raspberries too. Gently wash, pat dry and sprinkle with lemon juice to retain the color. Place the prepared berries on a cookie sheet and freeze. Once frozen transfer them to an air-tight container and keep in the freezer. You can keep frozen raspberries for up to a year.

Celebrate berry season with this fizzy blend of fresh strawberries and raspberries.


  • 1 cup raspberry sorbet
  • 1 cup strawberries
  • 1/2 cup raspberries
  • 1 cup sparkling water Substitute champagne if you are feeling feisty.
  • Mint to garnish


  1. Combine sorbet, raspberries and strawberries in a blender.
  2. Stir in sparkling water.
  3. Serve cold.