Try this syrup mixed with sparkling water to make fruit sodas, or add to lemonade with a sprig of mint to make pink raspberry lemonade. For an aperitif, pour a little into a glass and add white wine, Champagne, or spirits.
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Combine in a medium heavy-bottomed saucepan: 1 pint (2 cups) raspberries, 1 cup water, 2 tablespoons sugar.
Step 2
Cook over medium heat, stirring constantly, until the berries begin to break down and release their juices, about 4 minutes. Add: 1 1/2 cups cold water, 1/2 teaspoon fresh lemon juice.
Step 3
Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to the top. Cook for 15 minutes. Strain the mixture through a cheesecloth-lined strainer, pressing on the fruit to squeeze out all the juices. Return the liquid to the pan and add: 1 1/2 cups sugar.
Step 4
Stir until the sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from the heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.
Variation
Step 5
Use other berries instead—cranberries, blackberries, or olallieberries, for example.
