Raspberry Syrup

Raspberry Syrup

 

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 Syrup

 

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. STILL NO STIRRING!! 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.

 

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3 Comments

  1. Rasp­berry is my favorite fruit and I think your syrup goes well with ice cream too! And I like the pictures!

  2. Is there any­way to pre­serve this syrup…does it freeze well…can it be canned? I have a field full of beau­ti­ful rasp­ber­ries this sounds like a won­der­ful way to use some of them…Thanks for posting

    • I would assume that it could be frozen pretty well. All the ingre­di­ents seem com­pat­i­ble. Let us know if you try it and it works!

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  1. Tennessee Titans Cocktail Party - Girls Love the Game - […] layer: 1 cup fresh (or frozen) raspberries 1/4 cup rasp­berry syrup (Torani, or make your own) 2 cups ice a drop …

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