hot raspberry syrup
This is the Hot Raspberry Syrup for the Perfect Waffle from the CIA.
INGREDIENTS
7 cups raspberries, fresh or frozen (thaw slightly)
1 3/4 cups sugar
2 1/4 cups water
1/2 vanilla bean, split or scraped, or 1 teaspoon vanilla extract
3/4 cup lemon juice
DIRECTIONS
- Combine raspberries, sugar and water in a saucepan and bring to a simmer over medium heat. Cook until raspberries are soft, about 15 minutes.
- Strain raspberry mixture through a fine-mesh sieve, pressing against solids with the back of a ladle.
- Discard raspberry seeds and pour extracted juices into pan; add vanilla bean, its seeds and the lemon juice (if using vanilla extract, do not add at this time).
- Simmer over medium-low heat until reduced by one-half or to the consistency of syrup, 20 to 25 minutes; if using vanilla extract, add it at the end of cooking time.
- Serve warm, or cool and store in refrigerator for up to 10 days.
Makes 2 cups, each 3-ounce serving 110 calories, 1 gram protein, 29 grams carbohydrates, no fat, no sodium, no cholesterol, 4 grams fiber.
