Homemade Raspberry Syrup Food

RASPBERRY SYRUP

Steps:

• In a medium saucepan, combine sugar and cornstarch.
• Stir in water.
• Over medium heat, bring mixture to a boil.
• Cook until thickened, stirring constantly.
• Stir in the raspberries.

RASPBERRY SYRUP FOR DRINKS

Steps:

• Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour.
• Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

RASPBERRY SYRUP

Steps:

• Combine raspberries, sugar, and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until raspberries break down slightly and release some of their juice, about 6 minutes. Remove from heat; let stand for 15 minutes. Strain mixture through a fine sieve, pressing down on solids to extract as much liquid as possible. Refrigerate for at least 1 hour.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.

HOMEMADE RASPBERRY SYRUP

Steps:

• Rinse the raspberries clean.
• Place the raspberries in a medium saucepan.
• Cover with water and bring to a boil. Reduce to a medium simmer and let the raspberries cook for about 20 minutes. Skim any foam that rises to the top.
• After about 20 minutes, the raspberries will have lost most of their color and the water should be deep pink/red in color. Remove from heat. Strain the raspberry liquid through a fine mesh strainer into another clean pot, separating the solid berries from the liquid. DO NOT press down on the solids to extract more juice; it's tempting, but doing this will make your raspberry syrup cloudy.
• Once the raspberry liquid has been strained, discard the solid berries. Add 2 cups of sugar to the raspberry liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.
• Remove from heat and allow to cool completely. Pour into a glass container, seal, and refrigerate. The syrup should last for several weeks.

RASPBERRY SYRUP

Steps:

• Combine in a medium heavy-bottomed saucepan: 1 pint (2 cups) raspberries, 1 cup water, 2 tablespoons sugar.
• Cook over medium heat, stirring constantly, until the berries begin to break down and release their juices, about 4 minutes. Add: 1 1/2 cups cold water, 1/2 teaspoon fresh lemon juice.
• Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to the top. Cook for 15 minutes. Strain the mixture through a cheesecloth-lined strainer, pressing on the fruit to squeeze out all the juices. Return the liquid to the pan and add: 1 1/2 cups sugar.
• Stir until the sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from the heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.
• Use other berries instead-cranberries, blackberries, or olallieberries, for example.