Wednesday, April 5, 2017

Raspberry Syrup

I love raspberries, and I especially love raspberry syrup on pancakes and waffles. When I was looking around for a good recipe, I kept seeing people calling for fresh raspberries, and that just doesn't make any sense to me. When frozen berries thaw, they release more juice, which I think is exactly what you want for making syrup. Plus, they are way cheaper and more available year-round.

This syrup works great on pancakes and waffles and in a range of delicious mixed drinks, like a raspberry tequila sunrise.


1 lb frozen raspberries
2 cups water
1 cup sugar
½ tsp vanilla


Pour raspberries into a medium saucepan and cover with water. Bring to a boil then, then reduce to a simmer and cook for 20 to 25 minutes.

Once the raspberries have started to loose their color, strain the liquid into another saucepan. Don't press on the berries to extract more juice—it will just make the syrup cloudy, and you've already gotten what they have to give.

Add the sugar and vanilla and bring to a simmer. Hold it at a simmer until it reaches the consistency you like. I find 10 minutes to be the perfect time, because it will give you a syrup that has enough body to be used as a topping but is thin enough to mix easily into cocktails. Skim off any foam that rises to the top.

Remove from the heat and let it cool before storing in a glass jar or bottle in the fridge. The syrup should stay good for a few weeks, but it tastes so good I doubt it will last that long.

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