Raspberry Syrup
Fresh raspberry syrup is perfect for drinks, cocktails, pancakes, waffles, french toast, lemonade, milkshakes, Italian cream soda, over, ice cream, yogurt, and cake.
Servings: 1 cup
Ingredients
- 1 1/2 cups 6 oz raspberries
- 1 cup water
- 1 cup sugar
Instructions
- In a medium saucepan bring raspberries, water, and sugar to a boil, and simmer on medium heat for 5 minutes.
- This will release the pectin that will help thicken the syrup as well as release all the great fruit flavor from the raspberries. Eat or discard the fruit, or leave the fruit in the syrup for pancakes for a thick fruit syrup.
- If you want the syrup thin for drinks don't use any fruit, or thick remains from under the strainer. Use the thickened fruit from the bottom of the strainer for a filling or topping to cakes, cupcakes, pancakes, or desserts. It's like jam.
- Allow to cool for 10 minutes, strain in a fine strainer, and press the berries with the back of a spoon.
- Pour syrup into a glass jar and store in the fridge.