Raspberry syrup is a sweet and tangy sauce that highlights the intense flavor of raspberries. It is perfect for coating ice cream, garnishing pancakes or even for refreshing drinks. Its bright color brings an attractive visual touch to all your desserts.
Ingredients :
- 300 g of fresh or frozen raspberries
- 200 g of sugar
- 250 ml of water
- 1 tablespoon of lemon juice (optional, to balance acidity)
Preparation :
- Heat the raspberries and water
in a saucepan, adds raspberries and water. Heat over medium heat for about 10 minutes, until the raspberries decompose and release their juice. Stir from time to time. - Filter The mixture
passes the mixture through a fine colander or a sieve to remove the seeds and keep only the juice. Use the back of a spoon to press the raspberries well and extract all their juice. - Add the sugar and lemon juice
Put the raspberry juice in the pan and add the sugar. Heat over low heat, stirring constantly until the sugar is completely dissolved. If you want a more balanced flavor, adds lemon juice at this stage. - Let simmer
leaves the syrup simmer gently for about 10 to 15 minutes, until it thickens slightly. It must have a fluid consistency but a little thicker than a juice. - Let cool
let the syrup cool to room temperature before pouring it into an airtight container. It can be kept in the refrigerator for about 1 to 2 weeks.
My Personal Tip:
This raspberry syrup is perfect for coating a vanilla or yogurt ice with the Ninja Creami. It can also be used to marble an ice cream with red fruit or to decorate frozen pancakes. For a refreshing drink, try to add it to sparkling water or even a cocktail, it's a treat! Personally, I also love to use it in milkshakes to bring a fruity and tangy touch.
Here, a sweet and tangy homemade raspberry syrup, perfect for sublimate your Ninja Creami ice creations and bring a fruity touch to your favorite desserts.
