Raspberry Syrup


Last week was one of those weeks, for me. Kids’ doctors appointments, car towed due to lack of parking spaces and a meeting in 5 minutes, vacation plans canceled due to husband’s important meeting, and finally, my computer deciding not to start. Not to mention that I started a new contract a few weeks ago. Enough said.

Not to be deterred, I’m back with raspberry syrup. I’m taking advantage of the seasonal deluge of raspberries. I buy a lot of berries from the local farmer markets and then freeze as many as I can fit in my freezers (ok, yes, we’re slightly spoiled with one main fridge and one backup fridge). I freeze the raspberries in a sealed plastic bag (if you freeze them, don’t wash them, or pat them dry with a paper towel if they are wet to avoid freezer frost). And, you can use fresh or frozen raspberries with this recipe.

Chocolate cupcake with raspberry syrup

What can one do with raspberry syrup? Here are a few ideas:

  • ice cream sundae
  • yogurt
  • marinades
  • smoothies
  • pies
  • sodas
  • iced tea
  • snow cones
  • baking (raspberry brownies are divine)

I don’t add water to the syrup in an effort to keep it concentrated, but feel free to play with this recipe, and use your sweetener of choice.

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Posted in Dairy-Free, Egg-Free, Gluten-Free, Paleo, Sauces & Dressings, SCD, Vegetarian, Wheat-Free  |  5 Comments

5 Responses to Raspberry Syrup

  1. McKenzie says:

    which of the two syrups do you prefer?

  2. Erica says:

    hmm, I find it easier to extract the syrup from frozen berries by boiling them. If they’re fresh, I go for the raw syrup. Hope that helps!

  3. Christina Mckninney says:

    Erica, I see your choice of sweetener is honey…I cannot use honey so how do you think vegetable glycerine sweetened with liquid stevia would work??

  4. Elizabteh Hughes says:

    I was after a syrup/sauce that I could swirl through a cake before baking? do you think that the cooked one would work for this?

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