Raspberry Syrup

1. 1

   Allow raspberries to thaw completely, then bring them to a boil in a saucepan.

2. 2

   Boil for about 5 minutes, then remove from heat.

3. 3

   Strain raspberries through a fine-mesh strainer into a bowl to remove the seeds.

4. 4

   Discard the seeds.

5. 5

   Return juice to saucepan.

6. 6

   Mix cornstarch and sugar in a small bowl, and then whisk this into the raspberry juice.

7. 7

   Add the corn syrup and maple syrup and bring to a boil until thickened slightly.

8. 8

   Remove from heat and add the lemon juice and vanilla.

9. 9

   Cool and store in the refrigerator up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.