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.

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 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:

• Mix cornstarch, sugar, lemon juice, rind and cold water to make a smooth paste.
• Stir strained raspberries into paste gradually until smooth.
• Heat in saucepan until mixture boils and thickens.
• Stir constantly.
• Remove from heat.
• Add 1 Tbsp butter if desired.
• Serve warm.

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

ALMOND PANCAKES WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
• Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
• Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.

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.

RASPBERRY SYRUP

Steps:

• Take raspberries and blend in a blender or food processor until smooth. Combine raspberry pulp, orange juice, honey and lemon juice in a small sauce pan and bring to a boil. Reduce heat to low and simmer mixture until the sauce is slightly thick. Pour sauce through a strainer to separate the seeds. Serve warm or cold!

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.