Raspberry Syrup

1. 1

   Combine in a medium heavy-bottomed saucepan: 1 pint (2 cups) raspberries, 1 cup water, 2 tablespoons sugar.

2. 2

   Cook over medium heat, stirring constantly, until the berries begin to break down and release their juices, about 4 minutes.

3. 3

   Add: 1 1/2 cups cold water, 1/2 teaspoon fresh lemon juice.

4. 4

   Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to the top.

5. 5

   Cook for 15 minutes.

6. 6

   Strain the mixture through a cheesecloth-lined strainer, pressing on the fruit to squeeze out all the juices.

7. 7

   Return the liquid to the pan and add: 1 1/2 cups sugar.

8. 8

   Stir until the sugar dissolves.

9. 9

   Bring to a boil and cook for 2 minutes.

10. 10

    Remove from the heat and let cool.

11. 11

    Store in a tightly sealed container in the refrigerator for up to 3 weeks.

12. 12

    Use other berries insteadcranberries, blackberries, or olallieberries, for example.

* Per serving · 4 servings · Values may vary.

No additional tips available.