I was going to do a wrap-up for Pioneer Week, but I guess there isn't much more to be said than I've already mentioned in previous posts. We didn't drive much, ate almost all homemade food, did a lot of foraging for blackberries, camped out back, line dried clothes, used minimal water and energy and, overall, had a super fun, relaxing week.
One person did ask for the recipe for the raspberry syrup I made so here it is (from Cook's Country):
Raspberry Lime Rickey
3 cups frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated lime zest
1/2 cup juice from 4 limes
Heat raspberries, sugar, and water in saucepan over medium heat until raspberries begin to release their juices, about 5 minutes. Mash with potato masher until berries break down, then stir in lime zest and juice. Simmer until mixture is slightly thickened, about 5 minutes.
Pour raspberry mixture through fine mesh strainer set over bowl, pressing on solids to extract liquid (you should have about 2 1/2 cups). Discard berry solids. Refrigerate syrup until completely cool, at least 30 minutes or up to one week.
Combine 2 tablespoons syrup in tall, ice filled glass, adding sparkling water to fill. Stir and enjoy.