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.

Strawberry Honey Butter (SCD)

This is a treat for your toast. It's a lovely pink color. Although I've never tried it, I highly suspect this would work well for a frosting too.

1/2 lb. Butter, softened
1/4 to 1/3 cup Honey
1 1/2 cups Strawberries

Mix butter and honey in a food processor until smooth and blended. Add strawberries and mix until blended.