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In Season Three Ways: Brambles


June 2019

Every rose has its thorn. And the best of the berries do too.

The bramble family includes red and black raspberries, blackberries and even wild thimbleberries, all of which entice bramble lovers with their colorful fruit even as their prickly canes scratch even the most expert berry gatherer. Late June brings ample opportunity to harvest the berries in your own backyard or pick-your-own patches, or find them at farmers markets and roadside stands. Can’t wait to bring home your brambles? Then amble to one of these local spots to taste them at your leisure.


Make It!

Fresh Berry Fool

Light as a cloud and as lovely as the first days of summer, a classic fool combines the unadulterated goodness of fresh berries and cream. We dare you to say no to this sweet and simple dream of a dessert.


1˝ cups fresh raspberries or blackberries

2 teaspoons sugar

2 cups whipping cream

2 tablespoons confectioner’s sugar

1 teaspoon vanilla extract


Combine fresh berries and sugar in a blender or food processor; pulse to combine.

Place whipping cream, confectioner’s sugar and vanilla extract in a large bowl. Whip with an electric mixer or by hand until stiff peaks form.

Drizzle berry puree into cream, fold gently with a rubber spatula to combine, just until swirled. Do not over mix. Top with additional puree and fresh berries and serve the fools in crystal dishes, Mason jars or parfait glasses, depending on your occasion

... Or buy it!
Eat, drink and be berry with
these bramble-lovers’ delights
created by regional retailers.

New Glarus Raspberry Tart
Yes, it’s a little further down the road, but New Glarus Brewing Company — best known for their Spotted Cow cream ale — wows fruit lovers with their Raspberry Tart, a classic framboise beer. Known for its “voluminous raspberry bouquet” that wafts noseward before you even take a sip, the garnet-colored brew is beautiful served in a tall, clear glass. Available at Whole Foods, Pick ’n Save/Metro Market, Sendik’s, Fresh Thyme, Ray’s Liquor Wauwatosa and other local retailers.

Eat It!
The Third Ward’s Sweet Diner offers all-day brunch and several luscious ways to get your bramble on, whether it’s a stack of their perfect pancakes served with berry syrup and topped with fresh berries; their gorgeous yogurt parfait layered with fruit; or their chicken, berry and candied walnut salad. The modern, bright and airy decor at Sweet Diner makes for all the more room to stretch out and enjoy as much brunch-liciousness as possible.

For a bit more bang with your bramble, order the Sweet Diner mimosa, made with prosecco, raspberry liqueur and a splash of fresh o.j.

Sweet Diner
239 E. Chicago St.
(414) 488-9600


Drink It!
Take an early summer day trip to charming downtown Port Washington and stop at Twisted Willow, a farm-to-table restaurant just a block from Lake Michigan that offers everything from tapas-style plates to steak dinners. Their raspberry lavender martini is fruity with a refreshing lime pucker — and pretty as a picture too. A house-made simple syrup made from fresh raspberries, turbinado sugar and dried French lavender is combined with lime juice and Milwaukee’s Rehorst Citrus & Honey vodka, then shaken, strained and served in a vintage martini glass with a lime garnish. Enjoy one at their friendly bar on the first floor, or take the stairs to the third-floor Tree House Lounge to enjoy lunch or dinner with an amazing maritime view.

Twisted Willow
308 N. Franklin St., Port Washington
(262) 268-7600


Sprecher Raspberry soda

Made from raspberry juice, Wisconsin honey and other natural flavors, and expertly brewed in a gas-fired kettle, Sprecher’s not too sweet, not too tart seasonal treat is summertime in a glass. Available at the Sprecher Gift Shop and retailers throughout the region.

701 W. Glendale Ave., Glendale
(414) 964-2739


Kopp’s Frozen Custard

Kopp’s Frozen Custard is a local legend, and Red Raspberry is one of their top ten all-time flavors — for good reason. Creamy raspberry custard is hand mixed with loads of luscious berries and served up fresh.



This story ran in the June 2019 issue of: