Sweet Cherry Raspberry Syrup
Cut down on unwanted additives and preservatives with this simple syrup recipe.
Ingredients
- 1 cup ripe sweet cherries, pitted, cut in half
- 1 cup ripe raspberries
- 2 cups water
- Juice of 1 lemon
- ½ vanilla bean, split in half
- 4 tablespoons raw cane sugar or 2 spoons agave syrup
Instructions
- Place all ingredients in a pot over medium heat and bring to a simmer, make sure to scrape the seeds of the vanilla bean and add them to the mix (scrape them running your knife along the split bean).
- Lower heat and simmer for another 10 minutes or until mix get “jammy” (thick and deep red). Don’t forget the bottom of the pot and sides every few minutes so it won’t stick and burn.
- Remove from heat, let cool completely. When cold, place in a jar with a tight lid and refrigerate. It will last about 5 days.
Notes
TIP: if you want to keep it longer, freeze syrup in ice cube trays and use the cubes to flavour pop.
To flavour pop: add ¼ cup of fruit syrup for every 2 cups of club soda (or water if you prefer it still). Feel free to adjust the ratio to your liking.
Makes 4-6 drinks