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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!
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.
Recipe from Jamie Cooks It Up!
Pinterest friendly image below…
Does it can well?
Chris,
I haven’t ever tried to can it. Not sure if it would hold up to safety regulations.
Best of luck to you,
~Jamie
Hi Jamie 🙂 Can I canned this syrup for a long time?
Thank you!
Re canning: I’ve canned (hot water bath method) a version of this syrup with just lemon juice, water, sugar and berries from my bushes. It works fine. My syrup is strained through cheesecloth, though, so has none of the seeds of pulp. Tastes great!
This is a fabulous fresh uncooked syrup from “Cooking Alaskan”. We’ve been making it for 30 years.
Raspberry Hope Stir
Equal parts fresh raspberries & granulated sugar
Stir together until mixture liquefies. Store in a cool place (refrigerator or cellar) and continue to stir every day for 14 days. Strain if seedless syrup is desired.
This delicious topping will store all winter without fermenting if stirred without fail as directed and stored in a cool place.
If I strain it, I add vodka to the remaining seeds and pulp, let it sit for several days/weeks and strain again for a beautiful raspberry vodka.
Serving suggestions:
pancakes & waffles
hot cereal
ice cream
shortcake
beverages
At Chalet Suisse restaurant in Aruba they serve Frambois Kisses — raspberry sauce over ice cream. Delicious. Thanks for your recipe.
I’ve learn some good stuff here. Definitely value bookmarking for
revisiting. I wonder how so much attempt you set to make
one of these wonderful informative web site.
I just made this and it is delicious! !!! The corn starch gave it a perfect thickness and it was beautiful on our pancakes! this was my first shot for home made syrup. My Grandmother used to make delicious syrup but it was so runny.. yours is perfectly thick and wonderful! Thank you!
Darlee,
So happy to hear it turned out well! Thanks so much for letting me know.
Have a great day,
~Jamie
I need to know how many raspberries in cups; because I have fresh home grown raspberries/strawberries. Thanks
That should be around 1 Cup and a 1/2 Cup.
Literally finished makings this minutes ago. Love the plup-ish consistently of the syrup
I made this last night! It’s delicious & I agree with many others-Perfect consistency! Especially for ice cream! I froze some too-so hopefully it comes out from freezer OK!
Darl,
So happy to hear you enjoyed this recipe! I bet it will come out of the freezer quite well.
Best,
~Jamie