Saturday, June 7, 2014

5 minute Raspberry Syrup

We love fruit syrup around my house but I have only been able to find the really cheap, high fructose corn syrup garbage ever since we moved to Mississippi. The obvious solution: make my own! This recipe is so easy and you can use fresh or frozen raspberries, although the frozen are typically cheaper. The amount of sweetener is totally up to your taste, so start slow and add more to your preference. If you like really tart syrup, only put in 2 Tbsp of sweetener. This is terrific on pancakes, waffles, mixed into plain yogurt, or on a bagel with cream cheese.

1 package frozen raspberries (12 oz)
1/4 cup honey or 100% real maple syrup, more or less to taste
1/4 cup cold water
1 Tbsp cornstarch

Put raspberries and sweetener in a sauce pan (break up berries with a spoon). Heat on medium until bubbly. Mix water and cornstarch. Add to berry mixture. Stir and cook 2 minutes past when sauce thickens. Strain seeds if desired. Makes 1 3/4 cup sauce. Store leftovers in an airtight container in the fridge. (I use a salad dressing shaker).