RASPBERRY PANCAKE SYRUP RECIPE

RASPBERRY PANCAKE SYRUP RECIPE

Ingredients


  • 3 cups raspberries fresh or frozen
  • 1 cup water divided
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract

Instructions


  1. Combine berries and half of the water in a medium sized pot. Bring to a boil over high heat and then reduce heat to medium and cook for 15-20 minutes. Add remaining water, bring to a boil for a couple of minutes, then remove from heat. Strain mixture thru a fine mesh strainer into a clean bowl using a rubber spatula to press as much pulp through the strainer as possible; discard solids. This left me with 3/4 cup dark red raspberry juice.
  2. Rinse out any pulp or seeds that may remain in pot and then add hot strained raspberry juice back in. Add sugar and bring to a boil over medium heat. Reduce heat to low and cook for 5-10 minutes, until slightly thickened. Remove from heat. Stir in vanilla.
  3. Allow syrup to cool from hot to warm, then serve over pancakes. Syrup will thicken as it cools.
  4. Will keep for a week or two if stored in an airtight container in the refrigerator.
Recipe source: realhousemoms

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