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Home ยป Gluten-Free

Raspberry Syrup

Jul 12, 2009 · 5 Comments

Raspberries

I'm taking advantage of the seasonal deluge of raspberries. When you have a lot of raspberries, freeze them and then they'll never go bad. And consider making raspberry syrup.

Raspberry syrup is easy to make and great to have around as a sweetener or topping for ice cream, waffles, pancakes, cakes, cupcakes, and even salad dressing!

I buy a lot of berries and freeze as many as I can fit in my freezer. 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). You can use fresh or frozen raspberries with this recipe.

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)

You can either simmer the berries or make raw raspberry syrup. Both taste great, and both need to be stored in the refrigerator.

Chocolate cupcake with raspberry syrup

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  1. Elizabteh Hughes says

    August 07, 2013 at 8:13 pm

    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?

    Reply
  2. Christina Mckninney says

    October 30, 2010 at 12:02 pm

    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??

    Reply
    • Erica says

      October 30, 2010 at 11:42 pm

      It just might work but I haven't tried either glycerine or stevia. There is a reader who has had success doing this. See the comment from Tracy in the Cinnamon Cookie post: https://comfybelly.wpengine.com/2009/06/cinnamon-cookie-glutenfree/

      Reply
  3. Erica says

    November 03, 2009 at 1:36 pm

    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!

    Reply
  4. McKenzie says

    November 03, 2009 at 1:06 pm

    which of the two syrups do you prefer?

    Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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