Real Food for Everyone

Fresh Raspberry Syrup I always prefer fresh berries when they’re in season, but frozen raspberries, strawberries, or blueberries will also work well in this recipe. Makes 2 cups

3 (6-ounce) containers fresh raspberries

½ cup pure maple syrup

1 teaspoon arrowroot

1 tablespoon cold water

Combine 2 containers of the raspberries and the maple syrup in a heavy medium saucepan over medium heat, and cook until the syrup comes to a near simmer, about 2 minutes. Meanwhile, stir the arrowroot and the 1 tablespoon cold water in a small bowl to blend. Stir the arrowroot mixture into the raspberry mixture. Continue cooking, stirring often, until the raspberries are very soft and mushy and the syrup boils and thickens, about 3 minutes. Strain the mixture through a fine-meshed strainer and into a bowl. Discard the raspberry seeds. Fold the remaining container of raspberries into the hot syrup to coat, and let the syrup stand until the raspberries are heated through.

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