Raspberry Pancake Syrup
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Course
Breakfast
Raspberry Pancake Syrup
Description
This raspberry pancake syrup recipe starts by boiling raspberries with some water to release their juices, which are then strained to remove seeds and pulp, yielding a deep red raspberry juice. The juice is reheated with sugar until it thickens slightly and is finished with vanilla extract to add complexity and warmth to the flavor. The syrup is allowed to cool to warm before serving and will continue to thicken as it cools. It offers a vibrant fruity topping with a slight tartness that complements breakfast dishes.
The syrup keeps well for up to two weeks when stored in an airtight container in the refrigerator, allowing for easy preparation in advance. Its bright raspberry essence and smooth consistency make it a flavorful alternative to commercial syrups.
Ingredients
- 3 cups raspberry fresh or frozen
- 1 cup water divided
- ½ cup granulated sugar
- 1 teaspoon vanilla extract pure
Instructions
- Combine berries and half of the water in a medium sized pot. Bring to a boil over high heat and then reduce heat to medium and cook for 15-20 minutes. Add remaining water, bring to a boil for a couple of minutes, then remove from heat. Strain mixture thru a fine mesh strainer into a clean bowl using a rubber spatula to press as much pulp through the strainer as possible; discard solids. This left me with 3/4 cup dark red raspberry juice.
- Rinse out any pulp or seeds that may remain in pot and then add hot strained raspberry juice back in. Add sugar and bring to a boil over medium heat. Reduce heat to low and cook for 5-10 minutes, until slightly thickened. Remove from heat. Stir in vanilla.
- Allow syrup to cool from hot to warm, then serve over pancakes. Syrup will thicken as it cools.
- Will keep for a week or two if stored in an airtight container in the refrigerator.
User Reviews
Overall Rating
4.3
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