Raspberry Syrup
User Reviews
5
-
Prep Time
2 mins
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Cook Time
13 mins
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Total Time
15 mins
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Servings
15
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Calories
58 kcal
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Course
Condiments
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Cuisine
American
Raspberry Syrup
Description
This Raspberry Syrup recipe combines fresh or thawed frozen raspberries with granulated sugar and water, brought to a gentle boil and simmered until the berries break down and release their juice and flavor. The mixture is then poured through a fine-mesh strainer to remove seeds and pulp, producing a smooth syrup. Cooling before bottling allows it to thicken slightly and be stored in the refrigerator for up to two weeks.
The syrup's bright color and balanced sweetness make it versatile for topping pancakes, waffles, or oatmeal, and it can flavor cocktails, yogurts, or fruit bowls. The notes suggest careful handling to avoid burns while straining and recommend double straining for extra clarity. The leftover pulp can be used for jam or compote, minimizing waste.
For convenience and safety, the container used for storage should be sterilized, either through a dishwasher cycle or other methods, especially if gifting the syrup. Allowing frozen raspberries to thaw in the fridge overnight prior to cooking ensures even cooking and flavor extraction.
Ingredients
- 1 ½ cups raspberries fresh or frozen
- 1 cup granulated sugar
- ¾ cup water
Instructions
- Add all ingredients to a pot.
- Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the raspberries break down. Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the raspberries into the strainer to extract as much raspberry syrup as possible.
- Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Notes
- If using frozen raspberries, thaw them overnight in the refrigerator before cooking.
- Cool the syrup slightly before straining, and strain carefully as the liquid will be hot.
- For clearer syrup, strain the mixture twice.
- Reserve the strained pulp and seeds to make a fruit compote or jam.
- Store the syrup in a sterilized jar or bottle and keep refrigerated for up to 2 weeks.
- Use the syrup on pancakes, oatmeal, yogurt, or in drinks like cocktails.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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