Ingredients
Fruit Base
- 3 cups raspberries (fresh or frozen)
- 1 cup water (divided)
Sweetener and Flavoring
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Raspberry Mixture: Combine 3 cups raspberries and 1/2 cup water in a medium saucepan. Bring the mixture to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, stirring occasionally to prevent sticking and help release the juices. Add the remaining 1/2 cup water and bring back to a boil for a couple of minutes before removing from heat.
- Strain the Juice: Pour the raspberry mixture through a fine mesh sieve set over a clean bowl. Use a rubber spatula to press the pulp against the sieve, extracting as much juice as possible. Discard solids. You should obtain about 3/4 cup of raspberry juice.
- Cook the Syrup: Rinse out the saucepan used earlier, then return the strained raspberry juice and 1/2 cup granulated sugar to the pot. Bring to a boil over medium heat, then reduce to low heat and simmer for 5-10 minutes until the syrup thickens slightly and achieves a glossy, pourable consistency.
- Add Vanilla and Cool: Remove the syrup from heat and stir in 1 teaspoon of vanilla extract for enhanced flavor. Allow the syrup to cool to room temperature; it will continue to thicken as it cools, reaching the perfect pouring texture.
Notes
- Use fresh raspberries during their peak season for the best flavor and color, or frozen raspberries when fresh are unavailable.
- The syrup will thicken more as it cools, so avoid overcooking to keep it pourable.
- Store the raspberry syrup in an airtight container in the refrigerator for up to two weeks.
- Use this syrup as a topping for pancakes, waffles, yogurt, ice cream, or cocktails.
- You can adjust sugar quantity to taste or substitute with a natural sweetener if preferred.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
