Raspberry Pancake Syrup
- 2 cups raspberries fresh or frozen
- 1 cup white sugar
- 1 cup water
- OPTIONAL:
- 2 tablespoons cornstarch
- Splash of water
Raspberry Pancake Syrup
- Add the raspberries, sugar, and water to a small saucepan on the stove. Bring the mixture to a boil over medium-high heat, stirring every so often to help dissolve the sugar.
- As the raspberry mixture heats, stir together the cornstarch and water in a small cup to make a slurry. Add the cornstarch slurry to the raspberry mixture once it comes to a boil. Continue to boil for another minute, just until thickened. Turn off heat.
- To make a smooth syrup, strain the mixture through a fine-mesh sieve.
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