Warm Raspberry Syrup Recipes

Steps:

• Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour.
• Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.

Steps:

• Blend 1½ cups raspberries with 1 cup water in a blender until puréed, about 45 seconds.
• Add purée to a small saucepan over medium heat and cook until mixture begins to boil. Immediately reduce heat to low and continue to cook, stirring frequently, for 7 minutes. Remove from heat and allow to cool for 5 minutes. Rinse out blender jar.
• Strain purée through a tea strainer or chinois (cheesecloth optional) into a heatsafe liquid measuring cup, stirring and pressing on solids, until you have 1 cup raspberry juice. Discard any excess. Transfer raspberry juice to blender, add 2 cups granulated sugar, and blend until well mixed and sugar is completely dissolved, about 1½ minutes.
• Transfer mixture to a clean, resealable glass jar and refrigerate until chilled. Shake jar before using. Raspberry syrup will keep 2 weeks in the refrigerator-or you can freeze it for several months.

Steps:

• Mix cornstarch, sugar, lemon juice, rind and cold water to make a smooth paste.
• Stir strained raspberries into paste gradually until smooth.
• Heat in saucepan until mixture boils and thickens.
• Stir constantly.
• Remove from heat.
• Add 1 Tbsp butter if desired.
• Serve warm.

Steps:

• Heat all the ingredients in a small saucepan over medium heat, and let simmer for 5 minutes. Let cool slightly, and then serve warm.