There is a type of raspberry that is as black as a blackberry, but much more sour. Erô, mom’s friend, I brought a bunch of them from her incredible place! And we turned them into a wonderful syrup for the then boring ice cream. Just cook over low heat: 1 cup of sugar and 1/3 cup of water. When it becomes a thick syrup, add the raspberries (2 cups) and wait for it to take shape.
It results in a beautiful, dense, fragrant, ruby-colored syrup! And there’s still a bowl of them in the fridge waiting for a good idea!
I think it would make a good syrup to accompany a tender (if made with less sugar), but it would also be a waste not to make a cheesecake. Oh doubt!
Click to vote on this post!
