Today, I am sharing a simple recipe for delicious, versatile raspberry syrup. It can be used to top anything from ice cream to pancakes. We enjoy it over my buckwheat pancakes (find this gluten free recipe here). This raspberry syrup is quick and easy to make and unlike the store bought brands, contains no corn syrup, preservatives, or colours and you can control the amount of sweetness you want. Yum!
- 3 cups raspberries
- 3/4 cup honey or sweetener of your choice
- 1 tsp lemon juice
- 1 vanilla bean or 1/2 tsp vanilla (optional)
Add all ingredients to small saucepan and simmer for 10 minutes. Remove from heat, use warm or cool and serve. Alternately, for a more complex vanilla flavour continue to simmer for another 30 minutes. Remove from heat, serve or cool. Keeps for a few days in the fridge or freeze for longer storage.