If you're looking for a fruity and slightly tangy syrup, raspberry syrup is for you! Not only is it delicious, but it also adds a lovely touch of color and flavor to any ice cream made with your Ninja Creami. I promise you, it's pure bliss with yogurt or vanilla ice cream. Shall we get to the recipe?
Ingredients :
- 300g of fresh or frozen raspberries
- 200 g of sugar
- 250 ml of water
- 1 tablespoon of lemon juice
Preparation :
- Prepare the raspberries.
Start by rinsing the raspberries if they are fresh. If they are frozen, you can use them as is, no problem! - Heat everything up.
Put the raspberries, water, and sugar in a saucepan over medium heat. Cook gently, stirring occasionally. The raspberries will release their juices and everything will start to turn a beautiful, vibrant red. Let it simmer for about 10 minutes. - Add the lemon juice.
Once the raspberries have fully melted into the mixture, add the lemon juice. This will intensify the flavor and balance the sweetness. - Strain the syrup.
Pass your syrup through a sieve or fine strainer to remove any small seeds and obtain a smooth texture. If you like really clear and runny syrups, this is an essential step! - Let it thicken.
Return the strained syrup to the heat for a few minutes to thicken slightly. Once it reaches the desired consistency, remove from the heat and let it cool. Then pour it into a bottle and store it in the refrigerator. It will keep easily for two weeks… but it will surely be gone before then!
Ninja Creami Tip:
This homemade raspberry syrup is simply amazing on vanilla or coconut ice cream made with your Ninja Creami. If you want an even more indulgent treat, try it with yogurt or cream ice cream too. It adds a fruity and slightly tangy touch that pairs perfectly with sweeter flavors. For a truly unique combination, try it on dark chocolate ice cream—you won't be disappointed!
And there you have it, homemade raspberry syrup ready to accompany all your frozen creations! If you try it, let me know which Ninja Creami ice cream you paired it with. I can't wait to see your ideas!
