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Hot Raspberry Syrup


7 cups (1.74 L) raspberries, fresh or frozen (thaw slightly)
1¾ cups (430 mL) sugar
2¼ (560 mL) water
½ vanilla bean, split or scraped OR 1 tsp. (5 mL) vanilla extract
¾ cup (180 mL) lemon juice


  1. In a saucepan, combine raspberries, sugar and water and bring to a simmer over medium heat

  2. Cook until raspbereries are soft, about 15 minutes

  3. Strain raspberries through a fine-mesh sieve, pressing against fruit solids with the back of a ladle

  4. Discard raspberry seeds and pour extracted juices into saucepan; add vaniall bean (and its seeds) and lemon juice

  5. Simmer over medium-low heat until reduced by one-half or to the consistency of syrup, 20 to 25 minutes

  6. Serve warm or let cool and store in the refrigerator for up to 10 days

Makes 2 cups (500 mL)
Approximate Nutrition per 3 oz (90 mL) serving: 110 calories; 0 g fat; 1 g protein; 20 g carbohydrates; 4 g fibre
From The Associated Press

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