Warm Raspberry Syrup Food

RASPBERRY SYRUP

Steps:

• Blend 1½ cups raspberries with 1 cup water in a blender until puréed, about 45 seconds.
• Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for 7 minutes. Remove from heat and allow to cool for 5 minutes. Rinse out blender jar.
• Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup raspberry juice. Discard any excess. Transfer raspberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
• Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Raspberry syrup will keep 2 weeks in the refrigerator-or you can freeze it for several months.

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 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.

WARM RASPBERRY CUPCAKES WITH ORANGE SUGAR DRIZZLE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
• Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
• Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

WARM RASPBERRY SYRUP

Steps:

• Heat all the ingredients in a small saucepan over medium heat, and let simmer for 5 minutes. Let cool slightly, and then serve warm.