Raspberry Syrup
INGREDIENTS
- 2 cup sugar
- 1 cup raspberries (fresh is best but you can use frozen)
- 1 cup water
INSTRUCTIONS
Mash the raspberries in a bowl and put aside. Boil the water in a pan, lower the heat to medium and add the sugar. Stir until the sugar is fully dissolved. Add the raspberries and cook until the berries break down, approximately 5 to 6 minutes but do not allow it to boil. Strain into a bowl or pot to cool. Cool completely before using or storing. Strain through a fine metal mesh strainer into bottles or mason jars. Refrigerate up to 2 weeks.
NOTES
An option to cooking the raspberries is to mash them and sit aside for 2 to 3 days until they start to ferment. Once fermentation starts they are broken down and can be strained, the juice added to the simple syrup. You can also use raspberries that are a bit past their prime as they will breakdown faster.
