Raspberry Champagne Jellyuser rating
A grower sells me the overripe raspberries he must pick out before shipping, only the darkest, most flavorful fruit. I spend hours pressing them through a fine mesh screen by hand, leaving only the seeds behind. I combine the juice and pulp with less sugar and infuse this with my favorite Champagne-scented geranium, rose geranium and a bit of fresh lime juice. The result is more a velvety seedless jam than a jelly. Vibrant, bright, perfumed, this is one of the finest products I have ever produced
About the Producer
San Rafael, CA
Specialty foods and innovative combinations with the aim of being art and bringing something extra special to all culinary experiences. As heralded by The Wall Street Journal, Fine Cooking, Town & Country, New York Magazine, Food & Wine and Bon Appetit, Robert Lambert stands out among producers of artisan condiments for unusual, intense, well-balanced flavors across a wide range of products. In his own words: "Whether I take a crop from tree to jar or rely on growers I know and trust, it is my mission to preserve the rare and exotic and enhance your life with pure flavor pleasure."