Syrup Recipes
Raspberry Syrup
Yield: about 2 cups
Ingredients
- 2 cups granulated sugar
- 1/2 cup cold water
- 2 cups fresh or frozen raspberries
- 1/2 teaspoon vanilla or almond extract
Instructions
- Combine sugar and water in saucepan. Bring to boil; add raspberries. Boil for 3 minutes, then remove from heat. Add vanilla.
- Line a strainer with cheesecloth, setting it over a bowl. Let mixture drain for 2 hours.
- Discard seeds and pulp, and return liquid to saucepan. Boil for about 12 minutes, reducing syrup by half the original volume. Skim off foam.
- Serve warm over French vanilla ice cream, or store covered in refrigerator for up to 30 days to use over cakes, fresh fruit and waffles.