Best Raspberry Syrup Recipes

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.

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.

CHOCOLATE-HAZELNUT FRENCH TOAST WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 250 degrees F. Combine the raspberries, sugar and 3 tablespoons water in a small saucepan over medium-high heat; cook until the raspberries are broken down and the mixture is syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing the berries with a rubber spatula.
• Whisk the chocolate-hazelnut spread and eggs in a medium bowl until smooth, then transfer to a large baking dish and whisk in the milk. Working in batches, add the bread and soak, turning once, 1 to 2 minutes. (Remove before the bread is soggy.)
• Melt 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 2 pieces bread and cook until browned, 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining bread, adding 1/2 tablespoon more butter to the skillet with each batch. Top with the raspberry sauce and hazelnuts.

RASPBERRY SNOW CONE SYRUP

Steps:

• In a small saucepan, combine sugar and water. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in Kool-Aid and lemon juice; cool. Cover and store in the refrigerator up to 2 weeks.

BELGIUM RASPBERRY WAFFLES WITH LEMON RASPBERRY SYRUP

Steps:

• To make the waffles, place the the flour, baking powder, icing sugar, oil, milk, vanilla and egg yolks in a large bowl.
• Mix slowly until well blended.
• In a medium size bowl beat the egg whites and salt until they make soft peaks.
• Gently fold the egg white mixture into the batter, being careful not to over mix.
• Now for the last step gently fold the fresh raspberries into the batter.
• When your iron is heated, pour the batter onto the greased waffle iron and bake for 3 - 4 minutes, how long will depend on your waffle iron.
• The waffles should be crisp and golden brown when done.
• Keep the waffles warm in a low oven until ready to serve.
• To make the Raspberry Lemon Syrup, add the lemon juice, maple syrup, water, powdered sugar, cinnamon and allspice together in a small pot.
• Mix well and bring to a rapid boil, lower heat and simmer uncovered until ready to use. Stir occasionally.
• Just before serving the pancakes add the raspberries to the syrup.
• Plate the waffles, add some whipped cream if desired and drizzle with the raspberry lemon syrup.

PEACHES WITH BURRATA, BASIL, AND RASPBERRY BALSAMIC SYRUP

Steps:

• Gently tear open the Burrata cheese to expose the soft, creamy core and place it in the middle of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and top with olive oil.
• Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.

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.

STANDING OVATION: SWEET CHOCOLATE PORT CUPCAKES, PORT WINE REDUCTION SYRUP, RASPBERRY CREME FRAICHE FILLING, FRENCH CHOCOLATE MOUSSE

Steps:

• Preheat the oven to 325 degrees F. Line cupcake tins with 24 cupcake liners.
• Whisk together the buttermilk, oil, vanilla and eggs. Combine the sugar, flour, cocoa powder, baking soda, baking powder and salt and add into the wet mixture. Whisk the batter together until almost all the lumps are gone. Scrape the bowl, then mix again briefly. Add in a small amount of the port wine to help thin the batter. Once it is incorporated, slowly add in the remaining wine, whisking continuously. Scrape the bottom of the bowl and make sure that there are no lumps. Scoop into the prepared cupcake liners using a number 16 scoop. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes.
• To assemble: Allow the cupcakes to fully cool. Using an apple corer, remove a piece of the cupcake from the center. Drizzle with 1 teaspoon Port Wine Reduction Syrup. Fill the cupcake with 1 teaspoon Raspberry Creme Fraiche Filling. Using a large star tip, pipe the chilled French Chocolate Mousse onto the cupcake. Garnish with the gold leaf flake.
• Combine the wine, sugar and salt in a saucepan over a low flame. Simmer until reduced to 3 1/2 ounces liquid.;
• Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from the heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside.
• In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form.
• Beat the heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and the vanilla. Continue to whip the cream until it holds soft peaks.
• Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse.
• Whisk the creme fraiche with the raspberry preserves to combine.

RASPBERRY VINEGAR SYRUP

Steps:

• In a stainless steel saucepan combine the raspberries with vinegar to barely cover them and the sugar. Bring this to a boil, slowly, skim off frothy scum and let cool to room temperature. Strain, pressing down on the fruit. Refrigerate the liquid. Use as an intense syrup with club soda, gingerale; vodka as well and other fruit.

CHOCOLATE WAFFLES WITH A FRESH RASPBERRY SYRUP

Steps:

• Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close the lid quickly: do not open during baking. Bake according to the manufacturer's directions.
• Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange liqueur. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners' sugar.

RASPBERRY CHAMBORD SYRUP

Steps:

• 1. Rinse raspberries. Either puree raspberries in blender or mash them in a saucepan while heating. Once you see the juice has been released, strain seeds from the juice.
• 2. Place the juice in a saucepan (or if you are returning it to the saucepan in which you mashed the berries, be sure to rinse all seeds from pan.) Add 1/2 cup of sugar and boil until it becomes slightly syrupy (lightly coating the spoon). It only takes a minutes or two. If it becomes a thick syrup, it will become jelly upon cooling.
• 3. Remove from heat. Once the syrup is cool enough to touch, add the chambord, pour the syrup in a condiment squirt bottle, and place in the refrigerator. It will become thicker once chilled.
• 4. This picture shows how the still hot syrup will run on a plate, but this is the same syrup that once chilled, made the squiggles on the plate with the lemon cake, so really be cautious that it doesn't get too thick because cooled jelly will not come out of the squirt bottle. Makes about 1/3 cup of syrup.

STRAWBERRY-RASPBERRY HONEY SYRUP

Steps:

• Wash the berries and then puree them (add a little water if necessary) in a blender.
• Pour the puree into a large Dutch oven. Add the honey and sugar. Don't forget to rub the top, inside lip of the pot with butter to prevent boiling over.
• Slowly bring to a boil, stirring often until the sugar melts. Boil, stirring occasionally, until the mixture reaches 216-218 degrees.
• Fill clean canning jars (I used six 12-ounce jars here). Leave ¼ inch headspace.
• Wipe the jar lips with a moist paper towel and fix the two-piece canning lids.
• Process in a water bath for 15 minutes.
• Remove from the water bath and let cool completely.

RASPBERRY SYRUP

Steps:

• 1. Bring to a boil sugar, corn syrup, and water add raspberries and simmer for 4-5 minutes.
• 2. Remove from heat strain and bottle when cool.
• 3. Serve on waffles, pancakes, or makes a great topping on vanilla ice cream and to sweeten coffee.

CHOCOLATE PANCAKES WITH BLUEBERRY RASPBERRY SYRUP

Steps:

• 1. Syrup: Combine the raspberries, blueberries, sugar, and water in a small saucepan. Bring this mixture to a boil stirring constantly for 5 minutes, scraping the bottom as needed to keep from burning. Then reduce the heat to low and simmer the mixture until thick. This takes about 10 minutes. Serve warm over pancakes or waffles.
• 2. Chocolate Pancakes: In a small bowl combine milk, egg, and butter. Mix until blended. In another bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix together well. Add milk mixture to flour mixture and stir just until dry ingredients are moistened. Batter should still be lumpy. Then fold in the chocolate chips if you choose to use them. For each pancake, pour a 1/4 cup batter onto a hot, greased skillet. Cook 1-2 minutes or until batter is set around edges. Carefully turn over pancake. Continue to cook for 1 to 2 minutes or until pancakes are cooked through. Repeat with remaining batter.
• 3. To serve pour warm syrup over pancakes and top with whipped cream or topping.

RHUBARB BAKED IN WILD RASPBERRY SYRUP

Steps:

• For the raspberry syrup: Combine the raspberries, lemon juice and 1/3 cup water in a large metal bowl. Crush the berries and set the bowl over a pot of simmering water, double-boiler-fashion. Cook very gently until the raspberries begin to dissolve, about 15 minutes.
• Pour the mixture into a jelly bag (or a large sieve lined with two layers of cheesecloth) set over a deep bowl. Let the mixture drip, gently stirring the pulp now and then but not pressing on it, until it seems that all of the liquid has been expelled, 1 to 2 hours.
• Measure the juice, pour it into a wide-bottomed saucepan and then measure out an equal volume of sugar (for example, for 1 1/2 cups of juice, you'd need 1 /¿2 cups of sugar). Add the sugar to the juice and set the pan over medium-high heat. Bring the syrup to a rolling boil (watch to make sure it doesn't boil over), boil for 30 seconds and then remove from the heat. Let it settle for a minute, and then carefully skim off the foam. Bring to a rolling boil again and then immediately remove from the heat. Let it settle, and skim it again. Measure out 1/2 cup of the syrup for use in the baked rhubarb and set aside; refrigerate the rest of the syrup for another use.
• For the baked rhubarb: Preheat the oven to 325 degrees F.
• Trim and discard the ends of the rhubarb; cut the stalks into 3/4-inch-thick slices on a deep diagonal, keeping them neatly stacked together. Transfer the slices to a 9-by-13-inch baking pan, making rows of cut rhubarb, until you have filled the pan.
• Warm the reserved raspberry syrup in a microwave oven (or a small saucepan) until hot. Add the sugar to the warm syrup and stir to dissolve. If using the vanilla bean, slice it lengthwise, scrape out the pulp and throw the pulp into the syrup and the pods in with the rhubarb. If using vanilla extract, add it to the syrup.
• Pour the raspberry syrup evenly over the rhubarb and bake, uncovered, until the rhubarb is soft but not mushy, 15 to 18 minutes. Halfway through baking, remove the pan from the oven, and gently tilt the pan and spoon the syrup over the rhubarb to glaze it.
• Allow the baked rhubarb to cool in the pan, glazing it once more with the syrup as it cools. Refrigerate the rhubarb in the pan. (The rhubarb will keep in the refrigerator for up to 1 week, and gets firmer and brighter as it sits.)
• Serve over vanilla ice cream.

WHITE PEACHES IN CABERNET AND RASPBERRY SYRUP

Steps:

• Combine wine and seltzer in a medium-size nonreactive saucepan. Add sugar, lemon and orange peels, peppercorns and cinnamon and bring to boil over high heat. Reduce heat to medium high and boil for 15 minutes. Remove from heat. Strain the syrup and then refrigerate until chilled.
• Puree the raspberries in a food processor. Strain the puree into a bowl and set aside. When the cabernet syrup is cold, stir into the raspberry puree.
• Peel and pit the peaches. If they are very ripe, they should peel easily without blanching; otherwise blanch them and remove their skins. Cut the peaches into even slices and divide them among four large round wine glasses. Taste the wine syrup and add more sugar, lemon juice or seltzer to taste. The syrup should be quite thin. Pour the syrup over the peaches and serve immediately.

RASPBERRY ZING SYRUP

Steps:

• Bring berries, sugar, vinegar, and water to a boil in a small heavy saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, 20 minutes. Strain thourough a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. You should have about 1 cup syrup. If more, boil until reduced. Cool, then chill, covered.

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.

RASPBERRY CHAMBORD SYRUP

Steps:

• Place raspberries in a small bowl; mash with a fork. Add hot Simple Syrup and Chambord,
• Cover and let stand 30 minutes. Strain mixture through a sieve; discard solids.