There are few things I love more than raspberries. Just north of us there are endless fields of raspberries as our region is one of the foremost producers of raspberries in the county. Since raspberries are very delicate, they spoil very quickly. They need to be kept refrigerated and will only last a day or two in the fridge. For when raspberries are at the point where they are getting very soft and are over-ripe, this syrup is prefect. Not only that, but you can freeze it! If you only have frozen raspberries on hand, no worries, you can make this with frozen. You may be wondering: What can you use this raspberry simple syrup in? It is wonderful in mocktails or cocktails or even just with sparkling water. It can also be drizzled over pancakes or waffles. If you are enjoying it simply with a little sparkling/mineral water use 1 part syrup to 3 parts water. If it is not sweet enough for you taste, simply add a little more syrup. On my blog you will find several recipes that use this syrup.
Add all of the ingredients to a medium saucepan and cook over medium low heat until berries break down. Do not boil. The berries should still have some form but be fairly mushy. Take a wide mouthed bowl, place a fine mesh sieve over it (or use a nut milk bag) and use a large spoon to push the berry mixture through the sieve/squeeze through a nut milk bag.
The syrup should have the consistency of a thick maple syrup. Store in the fridge for up to 5 days or freeze for up to 3 months or so.
Ingredients
Directions
Add all of the ingredients to a medium saucepan and cook over medium low heat until berries break down. Do not boil. The berries should still have some form but be fairly mushy. Take a wide mouthed bowl, place a fine mesh sieve over it (or use a nut milk bag) and use a large spoon to push the berry mixture through the sieve/squeeze through a nut milk bag.
The syrup should have the consistency of a thick maple syrup. Store in the fridge for up to 5 days or freeze for up to 3 months or so.