How to Make Raspberry Syrup
Last night Lucy and I harvested some fresh raspberries from the kitchen garden and after snacking on a few I decided to whip up a batch of homemade raspberry syrup and serve waffles for dinner.
Breakfast for dinner, don’t you love that? 🙂
Do you make your own fruit syrups? I do! One of my favorites is a homemade strawberry syrup recipe I shared nearly 10 years ago!
But what I love about THIS raspberry syrup recipe though is that not only is it fantastic over waffles and French toast, you can bottle it up and enjoy it later in lemonade too!
Give this recipe a try. I think you’ll love it as much as we do.
Have a good one,
~Mavis
How to Make Raspberry Syrup
Description
This recipe for raspberry syrup is perfect for pancakes or french toast and even in lemonade or mixed drinks! A perfect summertime treat.
Ingredients
1 cup raspberries
1 cup sugar
1/2 cup water
Instructions
Place the sugar and water in a medium saucepan over medium heat and cook until the sugar completely dissolves {about a minute or two}.
Add the raspberries to the saucepan and continue to cook until the mixture comes to a boil. Reduce heat to low and simmer for an additional 5 minutes or until all the seeds have separated from the berries and the sauce has thickened a wee bit.
Strain the syrup into a jar using a sieve to remove the seeds. With a spatula, make sure to move the seeds around a bit in the sieve to remove as mulch raspberry pulp as possible.
Allow syrup to cool before storing in the fridge for up to 4 weeks.
Notes
Serve over pancakes, waffles, ice cream or bottle it up and enjoy it later in lemonade or drinks.
Elizabeth Collier says
What do you do with the seeds afterwards?
Mavis Butterfield says
I toss them. 🙂
Andrew says
Elizabeth— I made this recipe and decided to mix the seeds with some greek yogurt. I also think it can be diluted a bit with water and then freezed in ice cubes to blend into smoothies.
HollyG says
We use a recipe that I found years ago. First I mash and strain the raspberries for jelly (with pectin, sugar and lemon juice). This also works with pulpy berries.
The pulp left behind is combined with water and yeast and allowed to ferment for two days. The mixture is strained again and used to make syrup (with some sugar and lemon juice).
The pulp is used one last time when added to vinegar for several days then strained once again, creating a raspberry vinegar.
Finally, remember not to put the strained seeds into the compost (like my grandpa did one year) or you’ll have volunteer berry plants everywhere.
Denise says
Is this OK for canning (water bath)?