Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.
Inspired by a recipe in the September 2007 issue of Gourmet Magazine - a slow-burning, sweet and spicy, chile-infused blackberry syrup. It's great in spritzers, cocktails, on toast, in oatmeal, and on and on.
This blackberry limeade is a stunning jeweled-toned refresher, perfect for summer, from the cookbook Screen Doors and Sweet Tea by Martha Hall Foose.