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.
This recipe is for paid subscribers.
Already a paid subscriber? Sign in
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?
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??
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/
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!
which of the two syrups do you prefer?