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
- 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.