Raspberries

Raspberry is stated to possess astringent and partus praeparator properties. Traditionally, it is used for diarrhea, pregnancy, stomatitis, tonsillitis (as a mouthwash), conjunctivitis (as an eye lotion), and specifically to facilitate parturition. 

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Sweet. California (etc) red table and sweet red table, proprietary types generally without specific fmit or varietal aroma unless Concord-type or fmit wines (blackberry, raspberry, strawberry, etc)... 

Hydroxybenzaldehyde has an agreeable aromatic odor, but is not itself a fragrance. It is, however, a useful intermediate in the synthesis of fragrances. The methyl ether of -hydroxybenzaldehyde, ie, -anisaldehyde, is a commercially important fragrance. Anisaldehyde can be made in a simple one-step synthesis from hydroxybenzaldehyde and methyl chloride. Another important fragrance, 4-(p-hydroxyphenyl)butanone, commonly referred to as raspberry ketone, can be prepared from the reaction of -hydroxybenzaldehyde and acetone, followed by reduction (see Flavors and spices). 

Dimethyl sulfoxide occurs widely at levels of <3 ppm. It has been isolated from spearmint oil, com, barley, malt, alfalfa, beets, cabbage, cucumbers, oats, onion, Swiss chard, tomatoes, raspberries, beer, coffee, milk, and tea (5). It is a common constituent of natural waters, and it occurs in seawater in the 2one of light penetration where it may represent a product of algal metaboHsm (6). Its occurrence in rainwater may result from oxidation of atmospheric dimethyl sulfide, which occurs as part of the natural transfer of sulfur of biological origin (7,8). 

Alone, beet colorant produces hues resembling raspberry or cherry. When used ia combination with water-soluble annatto, strawberry shades result. 

Grape color extract is used to color such products as bakers jams, non-standard jellies and preserves, sherbets, ices, pops, raspberry, grape and strawberry yogurts, gelatin desserts, canned fmit, fmit sauces, candy and confections, and bakery fillings and toppiags. Typical use concentrations are 0.05 to 0.8%, based on the weight of the finished product. 

Besides the medicinally used herbal mixtures, there arc also the so-called household teas which are preferred by people who are sensitive to coffee or who do not wish to drink a caffeine-containing beverage on a regular basis. Household teas are made up from drugs which, apart from small amounts of tannins, have only aroma substances and possibly also plant acids bramble leaves, raspberry leaves, hibiscus flowers, hips and haws, and apple skins arc frequent components of such teas [4]. 

For a product to be called vinegar, it must contain at least 5.0% acetic acid, HC2H302, by mass. A 10.00-g sample of a raspberry vinegar is titrated with 0.1250 M Ba(OH)2 and required 37.50 mL for complete neutralization. Can the product be called a vinegar ... 

Figure 1. Varietal Differences in Raspberries as Indicated by Transmittance of Centrifuged Juices...

Such a method has been used to indicate differences between varieties of raspberries (Figure 1). Samples were blended and centrifuged for 15 to 20 minutes at 2000 r.p.m. in 100-ml. tubes. The clear juice was pipetted off and diluted with 9 parts of water. The pH was adjusted to that of the original undiluted juice, and transmittance curves were run for samples in 2.5-cm. cells. The differences between the varieties are apparent from the curves. 

Such a simplification could be carried out in the example cited above for raspberries, where a transmittance measurement in the region of maximum absorption... 

Mr. Herit is currently experimenting with raspberries, muddled and pureed, for a raspberry caipiruska, which will be introduced shortly on the spring and summer menu. A caipiruska is a vodka caipirinha. 

You are the first customer, he explained, waiting for the test results to post. The drink is refreshing, if slight, and big on raspberry. There is raspberry-flavored vodka in it, too. 

Muddle the fresh raspberries together with the raspberry puree, raw sugar and syrup in a rocks glass or old-fashioned lowball glass. Fill to die rim with crushed ice. Top with vodka and garnish with fresh mint. 

It also raises a quick question. With Memorial Day here and the start of summer holidays hitting the blood like alcohol, who would order a 2-ounce shot and suffer the wait for the next one Ask the bartender to set down a 32-ounce pitcher of the house cocktail— lemon vodka, creme de framboise, fresh grapefruit and raspberries, numb with ice—and decide one leisurely drink later who, or how many, to share it with. Let the pitcher do the sweating, and chill. 

Mr. Boughalem, whose hair brushes his collar, understands how to be casual without forfeiting the formalities that make a drink a cocktail and not a glass of punch. The Snack Bar s vodka, with a light twist of the taste of lemon (the restaurant infuses its own in a big picnic jar at the bar), strikes tart to grapefruit s sweeter acidity. Creme de framboise, a raspberry liqueur, is soured slightly by a mash of fresh raspberries. This is science, not kids in the kitchen. 

Fill a pitcher (at least 32 ounces) with ice cubes. Crush the raspberries in a bowl mix with vodka and creme de framboise. Separately, mix grapefruit juice with Champagne. Add both mixtures to the pitcher and garnish with the grapefruit slice. 

I ordered the Campari d Asti, a bright copper-colored drink, which is a Campari and soda with ultra-soda Moscato d Asti. It s a logical idea, and it s good. I also tried the Raspberry Gin Fizz, which has fresh raspberries muddled into it and a wallop of fresh mint. Also good. 

Mr. Dexheimer s fizz s uniqueness, though, is its color—not a light raspberry soda-pop red, but a deep, mature, Baroque painter s red. Like blood, or velvet. That s when the experts stepped in. 

It took me forever to try it, said Autumn Kohl, the bartender who recently served me the Dirty Jane. She knows a tough sell when she sees it. The raspberry mojitos and passion fruit cosmopolitans do a lot better on your average night. 

The house drink, the Belladonna, which was named for Ms. Arpaia, was unavailable because the kitchen had not sent out the ginger-orange puree required. And the Blue Moon, based on a fresh blueberry puree, which is another of the chef s touches meant to distinguish the cocktails, was being served with a commercial substitute and garnished with a raspberry. 

Karen Tompkins was Mr. Olian s latest cocktail muse. While her husband switched from Pinot Grigio to a Pinot Noir, Karen tasted a raspberry Flirtini that Mr. Olian set before her and asked her opinion of—a professional Valentine. She liked it. 

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