Every saturday I go to the Farmer’s Market at Grand Army Plaza in Brooklyn. It’s a 5 min walk from my lil apartment and definitely the highlight of my week. Last Saturday, I picked up a couple of cartons of Raspberries and decided to make a tasty syrup to use in Cocktails.
Ready? Let’s go!
I wanted to keep a carton for garnishes (and to eat) so I made this recipe with one cup of Raspberries instead of two. I also used the following recipe because I wanted this to be a Simple Syrup recipe that would be consistent with other simple syrups we use in drinks.
Yer gonna need:
- 1 cup freshly washed Raspberries
- 1/2 cup Cane Sugar
- 1/2 cup Water
- 1/4 tsp Lemon Juice
- Add Raspberries, Sugar and Water to a pot. Gently muddle Raspberries.
- Turn heat on low and bring to just below boiling, stirring occasionally.
- Reduce heat and simmer for around 15 mins, stirring often. (You really don’t want it to boil or you’ll lose the brightness from the Raspberries)
- Remove from heat, add Lemon juice and stir til it has mixed in.
- Strain through cheese cloth into an airtight container and cool.
- Will keep in the fridge for approx 2 weeks
Strainy-strain-strain. You should have approx 1 cup of syrup at this point.
Now, what to do with this? Well, I did what I always do and looked up “Raspberries” in The Flavor Bible. Some notable pairings include:
- Almonds (think Orgeat)
- Blackberries & Blueberries
- Brandy, Cognac
- Star Anise
and a bunch of other things.
Now based on the above list, I feel like we could make several Tiki drinks. Odd to me that Gin isn’t listed since the Clover Club is possibly the most famous Raspberry cocktail of all time. However, TEQUILA…now that sounds really interesting!
I’m currently working on a few ideas and will post the drinks when they’re ready. If you come up with a fabulous Raspberry cocktail (preferably one a bit outside of the “Clover Club” box), lemme know!
Cheers and happy syrup making!
4 thoughts on “Raspberry Simple Syrup”
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I have made raspberry syrup on two occasions and I think you should try Randy Hansons method of making fermented raspberry syrup which leaves you with a way more intense raspberry flavor which you just can’t get through boiling.You should try it.
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That sounds really interesting and I’ve never used this method before! Will give it a try next time I make a fruit syrup. Cheers!
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