Raspberry Syrup

Now I know what you might be thinking when you see the word raspberry in the heading, probably that they are not in full season right now, but I had to tell you my raspberry bushes are yielding bowls full of raspberries every day. My daughter has been waking up and looking out at the bushes that surround, for the most part, the perimeter of our deck. She asks if she can go pick berries, and unlike my boys who would pretty much pick any berry, ripe or unripened, she is great at picking the perfect berries. I was fortunate to come home after work yesterday to a bowl full of berries.

Raspberry Syrup Recipe

As we ate dinner, I was thinking about what I could do with those berries. There were not enough to make a pie, nor did I have the time to use some phyllo dough and go something down that road. I thought of making raspberry shakes, but that was too simple, and I was uncertain if my kids would like that. I decided to make a syrup, that could be drizzled over some nice vanilla bean ice cream, or used the following morning on pancakes or waffles. As we got ready to play Kick the Can in the yard that night, I quickly threw everything together, and went out and played. This syrup is super simple to make, and yields some serious flavor that is perfect on ice cream on a hot summer night.

Ingredients:

  • 2 cups of fresh raspberries, cleaned
  • 1 cup of sugar
  • 3/4 cup of water

Place everything in a pot, bring to a boil, and reduce heat to medium-low, let cooking until has has reduced in size. Let cool, and spoon over a nice scoop of ice cream, or on your waffles in the morning.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts to “Raspberry Syrup”

  1. Pingback: Raspberry Custard

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