Raspberry Breakfast Syrup
Rich, pourable raspberry breakfast syrup with bright berry flavor and a just-sweet-enough balance made for pancakes, waffles and lazy weekend mornings.
Ingredients
- 16 oz. Washington red raspberry seedless puree
- 8 oz. sugar
Instructions
- Combine puree and sugar in a heavy-bottomed pot and bring to a boil over medium-high heat. Reduce to a low simmer and cook, stirring frequently until thickened, about 4-5 minutes. (Syrup should heavily coat the back of a spoon, and leave clean streaks in the pan when a spatula runs through it).
- Allow to cool, then transfer to a jar or squeeze bottle and refrigerate until ready to use.
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