Raspberries hold a special place in my heart. When I was little the raspberries grew on the side of our house. I would jump over the side of the front porch to pick. Each time I went out I would come back with a huge bowl! When my kids go to Grandma and Grandpa’s house they like to have their snack outside in the garden. The main thing they eat are raspberries – which Grandma calls “candy” because they are so sweet. This year at my house we have an abundance of raspberries. I have been freezing some as well as making some wonderful easy recipes like this Homemade Raspberry Syrup.
I love how this raspberry syrup recipe is fast to prepare and is great on french toast, pancakes, waffles or even ice cream!
The first step is to blend the raspberries in a blender. Use a fine sieve to pour the now liquid raspberries through into a small saucepan. Use a spoon or spatula to help the liquid go through while catching the seeds. You will be amazed at how many seeds you catch. It is an extra step but we enjoy the syrup much more with less seeds. All that is left is to combine the remaining ingredients then boil for 2 minutes and simmer for 3.
That’s it! Easy right! It takes just a few minutes to prepare but really makes those breakfast foods a treat. Or, enjoy a late night bowl of ice cream with a little cold homemade raspberry syrup after all the kids have gone to bed like I do!
- 2 cups raspberries
- ¼ cup water
- ⅓ cup sugar
- 2 Tablespoons water + 1 Tablespoon cornstarch
- Put the raspberries in a food processor. Blend. Pour blended raspberries through a fine sieve to remove most of the seeds.
- Combine the blended raspberries, water, sugar and cornstarch/water mixture in a small saucepan.
- Boil for 2 minutes then simmer for 3 minutes while constantly stirring and scraping the bottom so it doesn't burn.
- Serve warm over french toast, pancakes, waffles or even ice cream.