This spring, when we have enjoyed the occasional warm day, I have been missing my little taste of raspberries. I saw the bottles of Raspberry Syrup in the coffee section at Kroger, and spied the Starbuck's Raspberry Syrup in the little kiosk, but I had issues with both - price and content. The price - $9-18 for a bottle of syrup! Eeks! The ingredient list was way too long, contained multiple sources of sugar, dye and preservatives. A migraine in the making for me!
So here is my simple solution - after a bit of trial and error.
1/2 cup water
2 cups organic cane sugar
16 oz frozen red raspberries - ours were organic
Combine all in a heavy bottomed saucepan. Bring to a slow boil over medium heat stirring occasionally. Boil until reduced by half - about 20 minutes (on a humid day). Strain syrup through a cheesecloth lined or very fine sieve - squeeze out any juice you can. Cool. Store in a covered glass jar for about a week in fridge or freeze in an ice cube tray. Bag cubes after they are frozen and it should keep for a month or more. Add a cube to a glass of fresh brewed iced tea or a few cubes to the whole pitcher of tea, your choice! Add a splash to hot tea, cold tea, lemonade or whatever your imagination comes up with! Enjoy!
My cost: $3 for 1 1/2 cups of syrup. We picked and froze the berries at $2.79 per pound and buy organic sugar in the bulk, so your cost might be higher, but still won't approach $8, I'm sure!
My Historian thinks this is a wonderful treat, and so do I! Now that I have shared it with him though, I might have to make a batch and hide it in the back of the fridge, where no one else will spy it!
I would have liked to try this recipe with frozen concentrated white grape or apple juice, but both it and the raspberries to are too expensive to waste, and I wasn't able to find a recipe. If you have a good syrup recipe and would like to share it, I would love to hear from you!