Sunday, March 28, 2010
Raspberry Syrup (SCD, GFCF)
This is delicious on pancakes! I wanted to make a fruit syrup that could be multi-purpose, good for waffles, pancakes and desserts.
12 oz. bag Frozen Raspberries, thawed
1 1/2 cup water
1 cup Honey
Add raspberries and water to a blender and puree. Then, set a wire mesh strainer over a saucepan. Pour the raspberry mixture into the strainer and gently stir with a wooden spoon to remove the seeds. Add honey to raspberry mixture and stir, over medium heat, about 30-40 minutes, until mixture begins to slightly thicken. (it will still be quite runny) Let it cool and it will thicken a slight bit more. Pour cooled syrup into a glass jar and keep refrigerated until use. It should keep for about 10 days.