Sunday, August 29, 2010

Fresh Raspberry Syrup

Raspberry Syrup 

NY TIMES Published: September 19, 2007
2 cups raspberries or other berries
1 1/2 cups sugar, plus 2 tablespoons
1/2 teaspoon fresh lemon juice.
1. Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
2. Add 1 1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.
3. Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.
Yield: About 2 1/2 cups. 

We've made this twice this summer...  great over waffles, pancakes, and ice cream!  May even try using the syrup as a juice drink... diluted with water will pretty much make it like Koo-aid.... (lot's of sugar)
But I can't deny a little sugar All the time!  nice for a treat...