A delightful raspberry syrup perfect for pancakes, waffles, or as an addition to drinks and desserts.
21 minutes
A delightful raspberry syrup perfect for pancakes, waffles, or as an addition to drinks and desserts.
Fresh Raspberries
cups
cups
tablespoons
cups
teaspoons
cups
1. Combine Raspberries and Initial Ingredients
Combine the raspberries, water, and 2 tablespoons of sugar in a medium heavy-bottomed saucepan. Cook over medium heat, stirring constantly for about 4 minutes until the raspberries break down and release their juices.
2. Add Remaining Ingredients
Add the cold water, fresh lemon juice, and the remaining 1.5 cups of sugar to the saucepan. Stir until the sugar is fully dissolved.
3. Simmer and Thicken
Continue to cook the mixture over medium heat, bringing it to a gentle simmer. Allow it to simmer for about 15 minutes, stirring occasionally until the syrup thickens and becomes a rich ruby-red color.
4. Strain and Store
Remove the pan from heat and let the syrup cool slightly. Strain it through a fine-mesh sieve to remove the raspberry seeds, pressing down with a spoon to extract as much liquid as possible. Pour the syrup into a clean jar or bottle, and let it cool completely before storing it in the refrigerator.
Swap raspberries for strawberries, blackberries, or blueberries to make different berry syrups. Each berry will impart its unique flavor profile, allowing you to tailor the syrup to the fruit's seasonality and your desired taste.
Split a vanilla bean and scrape out the seeds, adding both the seeds and pod to the raspberry mixture. Vanilla adds a warm, comforting note that pairs beautifully with the berries.
Add the zest of a lemon, lime, or orange to the syrup while it cooks to infuse a bright, citrusy note. This variant pairs exceptionally well with desserts and can also add a delightful twist to cocktails.
Add the zest of an orange or lemon to the raspberries while cooking. The citrus zest will infuse the syrup with a bright and tangy flavor, providing a lovely contrast to the sweet raspberries.
Swap out some of the raspberries for blackberries, blueberries, or strawberries to create a mixed berry syrup. Each berry brings its own unique flavor profile, which can alter the taste subtly while maintaining the berry theme.
For the best-tasting syrup, use the freshest, ripest raspberries you can find. Organic berries often have superior flavor and are free from pesticides. The quality of the vanilla extract will also greatly influence the syrup's taste; opt for a pure extract rather than imitation.
The addition of lemon juice is crucial as it balances the sweetness and brings out the raspberry flavor. Consider adding a strip of lemon zest to the cooking syrup and removing it before straining for an extra citrus note.
The amount of sugar in the recipe may need to be adjusted based on the sweetness of your raspberries. Taste your berries first; if they are very sweet, you might want to reduce the sugar by a quarter cup.
The syrup should be slightly thick but still pourable. Cooking time may vary, so watch for the syrup to coat the back of a spoon. It will also thicken as it cools, so don't overcook it, or it might become too thick.
Beyond pancakes and waffles, this raspberry bliss syrup can elevate cocktails, be drizzled over ice cream, or used to macerate fresh fruit for a dessert topping. Its vibrant flavor and color make it a versatile ingredient in your culinary arsenal.
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