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We have fond memories of going into the backyard and picking wild raspberries in the summer, collecting them into bowls or just popping them straight into our eager mouths. Raspberries are also wonderful when made into a jam, especially if that jam is then spread on a cake, or scone, or muffin, or ice cream, or … the possibilities are endless. Their sweet sharpness is a perennial favorite, and always worth the possibility of pricking yourself on a thorn to grab a fresh one (or twenty) straight off the bush. Plus, the color itself is gorgeous. And who doesn’t want a raspberry beret, preferably the kind you find in a secondhand store? Raspberries with fresh cream and a dash of vanilla and spice will never go out of style, just like the aforementioned beret: it’s a timeless classic that everyone can enjoy and delight in.

Scent notes: Raspberries in heavy cream with a dash of vanilla, cinnamon and cardamom

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