Raspberry syrup

It’s easy enough to find raspberry syrup at your local grocery store, but we find that commercial varieties are overly sweet and candy-like. We prefer to make our own homemade raspberry syrup, and it’s so easy!

Start with two cups (about 480 mL) of fresh raspberries and one ounce (30 mL) of sugar in a small pot. Add one cup (240 mL) of water and cook on medium heat, stirring frequently. After about four minutes, the berries should begin to break down.

Add another 1½ cups (360 mL) of water, and a half a teaspoon (2.5 mL) lemon juice, and bring to a boil. Once boiling, immediately turn down to a simmer and cook for 15 minutes, skimming and discarding foam from the surface.

Strain the mixture through a cheesecloth-lined strainer, pressing on the fruits to release more juice. Return the strained liquid to the pot, add 1½ cups (360 mL) of sugar, and stir until the sugar is dissolved. Bring back to a boil and cook for a couple minutes. Allow the mixture to cool, pour it in a jar, and store refrigerated for up to two weeks.