Ingredients
Raspberry Syrup Ingredients
- 2 tablespoons cornstarch
- 1 1/4 cups cold water (divided)
- 2 cups fresh raspberries
- 1 cup sugar
Instructions
- Prepare Cornstarch Slurry: In a small bowl, combine the cornstarch with 4 tablespoons of cold water. Whisk thoroughly until the mixture is smooth and free of lumps. Set this slurry aside; it will be used later to thicken the syrup.
- Combine Main Ingredients: In a medium saucepan, add the fresh raspberries, sugar, and the remaining 1 cup of cold water. Whisk them together until the sugar begins to dissolve for even cooking.
- Cook the Berries: Place the saucepan over medium heat. Bring the mixture slowly to a gentle boil while stirring occasionally. Allow the raspberries to soften and begin breaking down, releasing their juices.
- Thicken the Syrup: Once the raspberries are soft, stir in the reserved cornstarch slurry. Continue to simmer the mixture over medium heat, stirring frequently to prevent sticking, until the syrup thickens and coats the back of a spoon, which indicates it’s ready. Keep in mind it will continue to thicken as it cools off the heat.
- Cool and Store: Remove the saucepan from the heat and allow the syrup to cool completely. Once cooled, transfer the syrup into mason jars or your preferred storage container and seal tightly with a lid. Store in the refrigerator and use within 1-2 weeks for best flavor.
Notes
- You can strain the syrup through a fine mesh sieve if you prefer a seedless version.
- Adjust sugar amount to taste if you prefer a less sweet syrup.
- This syrup is great on pancakes, ice cream, yogurt, or mixed into beverages like lemonade or cocktails.
- Store syrup refrigerated and consume within 1-2 weeks for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
