Wednesday, July 17, 2019

Our Web Sites

FoDOweb webQuizzer Elmlane Fred's Views Rule of 72 FoDOweb.com

Other Sites

Blue Springs Scout Reserve Winona Farmers' Market Fruitbelt Area, Scouts Canada Retirees Assoc. of Mohawk College Diamond Property Management

Hot Raspberry Syrup


7 cups (1.74 L) raspberries, fresh or frozen (thaw slightly)
1¾ cups (430 mL) sugar
2¼ (560 mL) water
½ vanilla bean, split or scraped OR 1 tsp. (5 mL) vanilla extract
¾ cup (180 mL) lemon juice


  1. In a saucepan, combine raspberries, sugar and water and bring to a simmer over medium heat

  2. Cook until raspbereries are soft, about 15 minutes

  3. Strain raspberries through a fine-mesh sieve, pressing against fruit solids with the back of a ladle

  4. Discard raspberry seeds and pour extracted juices into saucepan; add vaniall bean (and its seeds) and lemon juice

  5. Simmer over medium-low heat until reduced by one-half or to the consistency of syrup, 20 to 25 minutes

  6. Serve warm or let cool and store in the refrigerator for up to 10 days

Makes 2 cups (500 mL)
Approximate Nutrition per 3 oz (90 mL) serving: 110 calories; 0 g fat; 1 g protein; 20 g carbohydrates; 4 g fibre
From The Associated Press

Printer friendly page