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.
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?