If you love making pancake syrup from scratch you're going to want to check out this delicious syrup made from fresh or frozen raspberries!!! Just 4 ingredients and 10 minutes to make this beautiful creamy, sweet recipe!
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Why Choose This Recipe
- Made with fresh or frozen raspberries.
- As easy and as delicious as my Lemon Cream Syrup
- Goes with Pancakes, Waffles or German Pancakes!
Ingredient Notes
- Corn Syrup - agave may be substituted.
Step by Step Instructions
- You will need ½ cup of raspberry puree for this syrup.
- Puree 2 Cups of Raspberries in a blender or food processor and press the pureed contents through a strainer to remove most of the seeds.
- In a medium pot, add the sugar, corn syrup, and raspberry puree.
- Bring to a boil over medium heat.
- Boil while whisking for 4 minutes.
- Remove from heat and whisk in the heavy cream.
- Drizzle over a stack of you favorite pancakes.
Recipe FAQs and Expert Tips
I have many different syrup recipes on my website and I am always asked about canning them. I will be honest. I am not a canning expert. I am hesitant to say yes because of the cream in the syrup. Milk and cream are low in acidity which if canned by water bath or steam methods would have bacteria growth that causes botulism. So if canned a pressure canner would be necessary. However, it still may not be safe. If this is something you want to do please contact your local extension offices that specialize in canning to find out what the proper method is.
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Raspberry Cream Syrup Recipe
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 2 Cups Syrup 1x
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Description
If you love making pancake syrup from scratch you're going to want to check out this delicious syrup made from fresh or frozen raspberries!!! Just 4 ingredients and 10 minutes to make this beautiful creamy, sweet recipe!
Ingredients
- 1 Cup Sugar
- ½ Cup Corn Syrup
- ½ Cup Raspberry Puree (you'll need 2 cups of raspberries to get this)
- ¾ Cup Heavy Cream
Instructions
- Puree 2 cups of either fresh or frozen raspberries in a blender or food processor.
- Press through a strainer to remove most of the seeds.
- Measure the sugar, corn syrup, and raspberry puree into a medium pot.
- Bring to a boil over medium heat.
- Boil 4 minutes while whisking.
- Remove from heat and whisk in the heavy cream.
- Serve!
Notes
- I have many different syrup recipes on my website and I am always asked about canning them. I will be honest. I am not a canning expert. I am hesitant to say yes because of the cream in the syrup. Milk and cream are low in acidity which if canned by water bath or steam methods would have bacteria growth that causes botulism. So if canned a pressure canner would be necessary. However, it still may not be safe. If this is something you want to do please contact your local extension offices that specialize in canning to find out what the proper method is.
Keywords: raspberry syrup, raspberry syrup for pancakes, pancake syrup
Chris
Love this syrup! We put it on German pancakes, and it was delicious! Try it with the lemon cream syrup, it’ll blow your mind!
★★★★★
Greg
This is perfect with your Fluffy Buttermilk Pancake recipe. Love it!!!
★★★★★