Raspberry Syrup
 
makes about 2 cups 
 
2 cup  granulated sugar
1/2 cup  cold water
2 cup  fresh or frozen raspberries
1/2 tsp  vanilla or almond extract
 
combine sugar and water in saucepan. bring to boil; add raspberries. boil 
3 minutes, then remove from heat. add vanilla. line a strainer with 
cheesecloth, setting it over a bowl. let mixture drain for 2 hours. 
discard seeds and pulp, and return liquid to saucepan. boil about 12 
minutes, reducing syrup by half the original volume. skim off foam. serve 
warm over french vanilla ice cream, or store covered in refrigerator for 
up to 30 days to use over cakes, fresh fruit and waffles. 
 
 
-- 
(ID: 9074) Mirror: rec.food.recipes: Thu, Jan 15, 2004


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