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.
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.
- 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.