| Prep Time | 1 minute |
| Cook Time | 15 minutes |
| Servings |
cup
|
Ingredients
- 1 cup raspberries
- 1 cup Demerara sugar or granulated sugar
- 1/2 cup water
Ingredients
|
|
Instructions
- Add the raspberries, sugar, and water to a small heavy bottomed saucepan and heat over medium-high heat until it comes to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the raspberries have begun to break down and the mixture has reduced slightly, about 10-15 minutes.
- Strain through a fine mesh strainer into a bowl or large measuring cup, preferably with a pouring spout. Discard the raspberry solids and let the syrup cool to room temperature. Transfer to a bottle (or other airtight container) and store in the refrigerator for up to two weeks.
- Alternatively you can include the raspberry solids, or blend them with the syrup to create a thicker consistency.
