If it is not apparent by now that raspberries are my favorite fruit, well, how ’bout another raspberry recipe to drive the point home? Fruit syrups are extremely simple to make. You can use fresh or frozen fruit so it’s doable any time of the year. Any berry lends itself very well to this purpose. Especially good added to lemonade, Italian sodas, or other drinks to taste.
Raspberry Simple Syrup
makes about 1 pint
2 cups granulated sugar
2 cups water
20 0z. raspberries, fresh or frozen (thaw if frozen)
In a heavy, medium sized saucepan, combine the sugar and water and stir until well mixed. Add the raspberries. Bring to a gentle boil. DON’T STIR! Turn down the heat and simmer until it reaches the right thickness. STILLNOSTIRRING!! A little thicker than real maple syrup, not as thick as corn syrup. This took about 35 minutes on a low boil. It reduces almost by half.
Pull off the heat and let cool to room temperature. Pour through a sieve into a jar and store in the fridge and use within 2–3 weeks.