- 1 cup Water
- 2 cups Granulated Sugar
- 1 cup Raspberries (about 30)
- Add all ingredients to a medium sauce pan and bring to a boil. Stir to dissolve the sugar and mash the raspberries with the back of a large spoon. Boil for 2 to 3 minutes or until the sugar has dissolved and the raspberries are broken apart. Let cool for about one hour. Strain through a fine mesh sieve into a bottle, but don’t press the fruit aggressively. Cap and store in the refrigerator for up to 8 weeks.
Raspberry syrup is easy to buy, but just as simple to make! We love this on our waffles, but prefer it in in the classic Clover Club cocktail. We promise to create some other cocktails that feature this sweet and delicious syrup. Cheers!
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