Raspberry Simple Syrup

Fresh strawberry infused in a simple syrup to provide flavor and sweetness to mixed drinks, iced tea or lemonade. This’s is also great in whipped cream,frostings and icings. It provides a sweetener for fruit sauces for ice cream and desserts. It can be brushed on cakes for moisture and flavor. Wherever you want a burst of strawberry sweetness.

I am trying to reduce food waste. Great for milk shakes, ice cream, I even dipped my pancakes in this, so good

I ran out of commercial simple syrup, but remembered this recipe that I used to make.There isn't much to this recipe. It's really easy so just give it a go.Lemon is used but won't separate your milk tea or iced cafe au lait, so don't worry. Recipe by Yumi`s cafe

I got tired of buying Torani simple syrup at $6.00+ per bottle every week. This recipe has the same viscosity and sweetness, but has a slight coloring and will not keep as long due to not having any added preservatives.

Very yummy

If you use frozen berries, they will release more juice when being heated than fresh berries. (The same goes for strawberries and blueberries.)I love raspberries but they have so many seeds that leave a bad taste in my mouth, which is why I strain them. If you want to leave a few for a grainy texture, leave out 1/3 of the berries when straining in Step 3.Step 4: You can cook the berries until they're as thick as you want, but generally they should be done about 2-3 minutes after it starts to boil. It will harden as it cools, so don't boil it down too much.You can use frozen or fresh raspberries, but if you use fresh ones, freeze them first because of the reason noted above. Recipe by La Land

I was so excited while seing strawberries at the market, and made it into a very tasty syrup, this can made for light or heavy syrup. If it's light syrup, just use ratio 1 : 1 : 1 for the sugar : strawberries : liquid. If heavy syrup you could use ratio 1 : 1 : 1/2.

needed a raspberry topping for pancakes

I started growing raspberries and blackberries last year. This is the first jam I've ever made and I am addicted to its deliciousness.The fragrance and flavor is great if you use granulated sugar. I usually use lemon juice. I used citric acid once because I read in a book that it really brings out the savory flavor of the fruit, but I couldn't really tell any difference. (Apparently you can substitute lemon juice for kiwi or fig) You should use a pot that can withstand acidity, such as an enameled or stainless steel pot (thought enameled is best). This is quite sweet and sour, so if you want a sweeter jam, taste it in Step 4 and adjust the amount of sugar. Recipe by Genpokin

This filling can be used is muffins, cupcakes. Cakes, cheesecakes and danishes. Can substitute other berries. Be creative and enjoy!

My favorite all-day soft drink is raspberry lemonade. My favorite spirit is Woodford Reserve Bourbon. Bada-bing bada-boom, Raspberry Bourbon Lemonade!! Holy cow! Refreshing and goes down easy.#GoldenApron23

This year, the lemon trees in my mother's garden are particularly full of large, juicy fruits. After making so much excellent marmalade (to the point of having no more space in the pantry of wonders), I wondered how else I could use all those lemons that absolutely couldn't go to waste. When I saw this syrup in @mimmaciccarese's recipe book, the solution popped into my head. What better recipe than this to make a genuine homemade refreshing drink for the summer? But not only that! This syrup can be used in countless ways. I'll give you some ideas in the notes🔸at the bottom. I also collected all the zest that would otherwise have been thrown away; I chopped it in a food processor and stored it in a glass jar in the freezer, ready to flavor a dessert, a risotto, or any other dish. There you go, I've given you a thousand reasons to try making it because, moreover, it's very easy to prepare!Follow me, Sweetly Elvie on Instagram, Cookpad, and Facebook 👩🏻‍🍳🍋

I saw blueberry syrup in a storefront once and took the idea to make this.They will be done in about 1-2 weeks. Recipe by Yuuyuu0221

I loveee this stuff! So sweet and tangy and can be used for so many things. Spread over fruit, breads, make popsicles from blending it, add it to a peanut butter sandwich or just eat plain! Yummy! :hungry

Here is the basic recipe to make any flavor simple syrup. I love love trying this with wild harvested herbs or flowers. You can always try it with dried lavender or hibiscus from the store too. Mix it up. You can then use your syrup for coffee, lemonade, cocktails... Or bottle it and give it as a gift for someone else to enjoy.

My kids love lemonade and ask for it every summer. It's an easy-to-remember recipe that's super simple. It's delicious and a great way to get some vitamin C, which is also great for beauty. The origin of this recipe: I always keep it on hand so we can have it whenever we want. Thanks to this lemonade, my kids don't catch colds in the summer. It's also great for tired days or after too much sun exposure.

After trying to find recipes to make use of the things I grow in my garden, I came across this delicious jam. It's perfect, since the lavender and raspberries are ready for harvesting at the same time!

When regular chocolate syrup just won't due! Perfect for adding to coffee and cocktails or as a topping for ice cream, baked goods, and fresh fruit.

Maple syrup is tasty but a little expensive.When I used this instead of maple syrup in a recipe, it was perfect! It increased my repertoire of dishes.This is a modification of a recipe from Patricio's macrobiotic recipe book. Thank you.It will keep for about 3 weeks in the fridge.Taste it after it has cooled, or you'll burn yourself! Recipe by Maecchino shokutaku

I learnt to make a quick simple sponge whilst I was at university. It tastes good and like any sponge you can adapt it to your needs.Full of flavour but as it is cooked in a microwave rather than an oven it looks a bit anaemic.

While canning can get a little involved, just making a small batch of jam is simple and easy. I've already discussed that a bit here on my No-Canning Strawberry Jam:https://cookpad.wasmer.app/us/recipes/2453113-no-canning-strawberry-jamJust some basic guidelines to apply to the making of any fruit jam that'll also come in handy for this recipe.Someone asked me the other day what the difference is between a jam and a preserve. My take on it is that jam is really just a subset of preserves, preserves including any number of preparations intended to make raw ingredients last much longer without spoilage than they would otherwise. Generally speaking, all jams are preserves, but not all preserves are jams.Would you be wrong to call this a raspberry preserve? Am I wrong to call this a raspberry jam? Not in my book. ;)

Whenever I make salad dressing, I always whisk/mix all but the oil, making sure all the salt and sugar are dissolved so I can taste and adjust the seasoning better. Oil tends to coat your buds, and it's harder to detect the level of seasoning.Also, for those who don't cook with kosher salt, kosher salt is not a 1 for 1 sub with table salt, which is a little more salty and bitter. If a recipe uses kosher salt, I would start off with about 80% of the recommended amount if subbing with table salt and then adjust from there.

This syrup is a crowd pleaser. The flavor of the fresh lavender pairs wonderfully with the floral notes in the raw honey for a summer beverage that is delightfully reminiscent of running through a meadow... in your mouth. It goes great in iced coffee, lemonade, champagne, kombucha or a creative summer cocktail. It also makes a great gift. Enjoy!

I had about three drops of store brought syrup left but had already made breakfast of pancakes, eggs, and beef bacon so i had to improv. i remembered this recipe from when i worked in a restaurant and someone forgot to add syrup to the delivery list.

I happened to find some fresh apricots at the supermarket one day and challenged myself to preserve them in syrup. It's been 4 years since my first attempt. The first year I just made a small amount, and perhaps because of that it was a big success. The next year I reduced the sugar, but that version wasn't sweet enough, so I took the syrup out of the jar and added more sugar. On the 3rd year I wasn't able to seal the top on properly, so I had to throw away half of the 5 kilos I'd preserved.Make sure to pack the jar tightly. If you put the apricots in neatly, there will be no gaps after adding the syrup. 200 g of sugar and 200 ml of water is not enough sometimes, so I've listed a generous amount of syrup ingredients.The white liquor is used as insurance against spoilage if you aren't able to achieve a proper vacuum seal. Recipe by Koto no tsuki

This is a great spring and summer flavor. The sweet vanilla and fresh fragrant lavender are a treat for the senses. This can be mixed into coffee (iced or hot) or lemonade. Or get adventurous and add it to cocktails or champagne. It is a great diy gift when bottled nicely.

Buying gum syrup every time I wanted an iced coffee was annoying so I decided to just make some myself.If you accidentally end up with glucose syrup, add some hot water and it should still be ok. Recipe by Komafin