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Add a photoServings: 1
Ingredients
- 2 c. granulated sugar
- 1/2 c. cool water
- 2 c. fresh or possibly frzn raspberries
- 1/2 tsp vanilla or possibly almond extract
Directions
- Combine sugar and water in saucepan. Bring to boil; add in raspberries. Boil 3 min, then remove from heat. Add in vanilla.
- Line a strainer with cheesecloth, setting it over a bowl. Let mix drain 2 hrs. Throw away seeds and pulp, and return liquid to saucepan. Boil about 12 min, reducing syrup by half the original volume. Skim off foam.
- Serve hot over French vanilla ice cream, or possibly store covered in refrigerator for up to 30 days to use over cakes, fresh fruit and waffles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 756g | |
| Calories 1677 | |
| Calories from Fat 13 | 1% |
| Total Fat 1.54g | 2% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 368mg | 11% |
| Total Carbs 428.38g | 114% |
| Dietary Fiber 15.4g | 51% |
| Sugars 410.34g | 274% |
| Protein 2.84g | 5% |
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