Homemade Raspberry Syrup

One of the things I love most about summer is the glorious fresh fruit that’s available. Juicy peaches, sweet blueberries, cold slices of watermelon at a backyard barbecue. I love it! I found some beautiful raspberries on sale last week, they were just $12.99 for a case of 6 (12 ounce) packages! Can you believe it? I hardly could. I bought three cases and made a bunch of jam. (Click here for a Raspberry Jam tutorial. Please note that I use frozen berries in the tutorial, but you can use fresh just the same).

Anyhow, it turns out that I had more berries than canning jars (and the thoughts of heading back to the store in 103 degree heat for additional jars, was just plain more than I could take. What is it about walking on black top that has been baking in the sun for weeks on end. It’s like some kind of furnace, am I right!) And so my family and I ate the rest of the berries on the top of our breakfast oatmeal. Some of us had them topped with vanilla yogurt (a bite of heaven) and then finally I made some Homemade Raspberry Syrup.

We poured it over the top of vanilla ice cream, oh my.

We ate it drizzled over  fluffy pancakes. Good glory, it was good. Just the right amount of tart and sweet. Hope you enjoy it! Let me show you how to make it happen.

1. Grab a medium-sized sauce pan and add 4 teaspoons cornstarch to it.

2. Add 1/2 cup sugar and stir the ingredients together.

3. Add 1 1/2 teaspoons water and 1 1/2 teaspoons lemon juice.

Stir it  together to combine. It will look kind of pasty.

4. Find yourself 12 ounces of beautiful raspberries.

Add them to the sauce pan and stir them gently, so the berries begin to be coated. The berries will begin to break down, which is just fine.

5. Bring the mixture to a boil over medium high heat, stirring frequently. Let it bubble and boil for 1 minute. It should thicken up into a nice syrup consistency for you.

6. Remove it from the heat and add 1 tablespoon butter, 1/2 teaspoon vanilla and a dash of salt.

Pour it, nice and warm over the top of some vanilla ice cream.

Or drizzle it over a lovely stack of pancakes…any way you serve it, I do believe you will love it. Be sure to store leftovers in the fridge. 🙂

Enjoy!

Homemade Raspberry Syrup

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Serves: 1 1/2 Cups Prep Time: 10 minutes start to finish

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 t cornstarch
• 1/2 C sugar
• 1 (12 ounce) package raspberries, fresh or frozen
• 1 1/2 t water
• 1 1/2 t lemon juice
• 1 T butter
• 1/2 t vanilla
• dash salt

Instructions

1. Grab a medium-sized sauce pan and add 4 teaspoons cornstarch to it.
2. Add 1/2 cup sugar and stir the ingredients together.
3. Add 1 1/2 teaspoons water and 1 1/2 teaspoons lemon juice. Stir it  together to combine. It will look kind of pasty.
4. Find yourself 12 ounces of beautiful raspberries. Add them to the sauce pan and stir them gently, so the berries begin to be coated. The berries will begin to break down, which is just fine.
5. Bring the mixture to a boil over medium high heat, stirring frequently. Let it bubble and boil for 1 minute. It should thicken up into a nice syrup consistency for you.
6. Remove it from the heat and add 1 tablespoon butter, 1/2 teaspoon vanilla and a dash of salt. Pour it, nice and warm over the top of some vanilla ice cream. Or drizzle it over a lovely stack of pancakes...any way you serve it, I do believe you will love it. Be sure to store leftovers in the fridge. 🙂

Enjoy!

Notes

This delicious syrup will keep for 3-4 days in the refrigerator.

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