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Raspberry
Simple Syrup
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Ingredients:
– Cane sugar
– Water
– Raspberries, fresh or frozen
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Combine water and sugar in a small saucepan over medium-high heat and stir until sugar is dissolved.
Add raspberries.
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Continue cooking until raspberries break down and begin to foam up. Remove from heat and set aside to allow the mixture to come to room temperature.
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Strain the raspberry mixture through a fine-mesh sieve held over a bowl.
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Use a spatula to gently stir the mixture in the strainer until all of the syrup moves through into the bowl below.
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Store your syrup in an airtight glass container in the refrigerator for up to 2 weeks.
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Use your raspberry syrup to sweeten ice tea, lemonade, or add it to a glass of club soda. Or use it in my Bloody Ghost Hallween cocktail (swipe up for the recipe).
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