Tuesday, August 16, 2016

Raspberry Coffee Syrup

Once I discovered how simple it was to make a homemade syrup for coffee, I have been wanting to try some other flavors. I finally got around to trying one and am loving this raspberry syrup in my iced coffee. This syrup would also work in a frozen/blended coffee or hot coffee, even a homemade latte. So many choices for such a delicious and easy syrup.

Raspberry Coffee Syrup
2 cups frozen raspberries, thawed
1/3 cup water
1/3 cup granulated sugar

Add the thawed raspberries and water to a blender. Blend until completely pureed and blended. Pour through a mesh sieve into a small pot to remove all of the seeds. Discard the seeds. Add the sugar to the raspberry juice. Turn the stove on to a medium heat and whisk constantly until the sugar has dissolved and the mixture starts to boil. Reduce the heat to low and cook for 1-2 minutes, whisking often. Let cool completely and store in a closed container in the refrigerator.

Add to your iced, blended or hot coffee.


You can use fresh raspberries instead of frozen.
*Adapted from How Sweet Eats.

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