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    Hot Raspberry Syrup


    Source of Recipe


    Houston Chronicle Breakfasts and Brunches

    List of Ingredients




    7 cups raspberries, fresh or frozen (thaw slightly)
    1 3/4 cups sugar
    2 1/4 cups water
    1 teaspoon vanilla extract
    3/4 cup lemon juice

    Recipe



    Combine raspherries, sugat and water in a saucepan and bring to a simmer over medium heat. Cook until raspberries are soft, about 15 minutes.
    Strain raspberry mixture through a fine-mesh sieve, pressing against solids with the back of a ladle.
    Discard raspberry seeds and pour extracted jusices into pan.
    Simmer over medium-low heat until reduced by one-half or to the consistency of syrup, 20-25 minutes; if using vanilla extract add at the end of cooking time.
    Serve warm, or cool and store in refrigerator for up to 10 days.
 

 

 

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