Raspberry Maple Syrup Recipe (2024)

FAQs

What is raspberry syrup made of? ›

Directions. Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove from heat, stir in raspberries, and mash with a potato masher or fork. Let steep for at least 1 hour.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

To make maple syrup, the tree trunk is drilled or tapped to allow the sap to flow out in the hanging bucket. The collected sap liquid is boiled until it reaches 219°F. At this point, the water evaporates and a thicker consistency develops. Then it is filtered through a cloth to prevent contamination before bottling.

Under a section marked “inventory updates,” the memo details that “raspberry syrup will be discontinued by the end of March to make room for new innovations, like developing new syrup flavors.” We reached out to Starbucks for comment on the menu change and a spokesperson confirmed the news.

"As we continue evaluating product performance, Raspberry syrup will be discontinued by the end of March to make room for innovations, like developing new syrup flavors," read the memo dated March 13 - March 19. People in the comments section of the TikTok were far from pleased.

If the syrup is still not thick enough it can be returned to the heat and boiled some more. In professional maple syrup production, the maple syrup maker will boil anywhere from about five gallons to 13 gallons of sap down to about a quart of maple syrup.

Boil it more. Maple syrup is typically boiled down to 219 degrees Fahrenheit. If you have syrup that was boiled to less than that, or you like your syrup thicker than standard, just put it in a pot on the stove and boil it to your desired temperature. 240 degrees will get you maple syrup candy.

So the answer is the length of time spent heating the sugar and water solution, which makes the syrup. To prevent the crystals from forming you need to prolong the heating or cooking time. Instead of just bringing the sugar and water to a boil you need to simmer it covered for 10 minutes.

Why is maple syrup sometimes so thin? Maple syrup is naturally thinner because there is a big difference in the product. Pancake & waffle syrups are thicker because they are primarily thick corn syrup with artificial maple flavor.

Recipe Tips

If using raspberries and blackberries, the seeds can be strained out for a smoother syrup. To make a thicker syrup that you can use on top of pancakes, stir in a mixture of 1 tablespoon cornstarch and 1/2 tablespoon water into the syrup just before bringing it to a boil.

What is simple syrup formula? ›

It's also one of the easiest ingredients to make yourself—if you can boil water, you can make simple syrup. At its most basic, simple syrup is a 1:1 ratio of granulated sugar dissolved in an equal volume of water.

The process of making maple syrup is a matter of boiling the sap so it concentrates into a sugar solution of a predetermined level. Heat allows maple syrup to develop the characteristic color and flavor that make it so desirable.

The sap should be stored at a temperature of 38 degrees F or colder, used within 7 days of collection and boiled prior to use to eliminate any possible bacteria growth. If there is still snow on the ground, you may keep the storage containers outside, located in the shade, and packed with snow.

The sap of a sugar maple tree (Acer saccharum) is 98 percent water and 2 percent sugar—and it is that 2 percent that will yield a delicious sweetener. It takes 40 gallons of sap to make 1 gallon of syrup, and it is simply by boiling the sap to remove water and thus concentrate the sugar that makes maple syrup.

We Go Myth Busting. What's Flavoring Your Pastry? Decades ago, scientists used compounds extracted from a gland in a beaver's tush to help create strawberry and raspberry flavorings or enhance vanilla substitutes. But the chance of encountering eau de beaver in foods today is actually slim to none.

Of these, 4-(4-hydroxyphenyl)butan-2-one was recognized as the key compound in defining typical raspberry flavor and was therefore named “raspberry ketone”.

“It's basically a syrup made from pomegranate juice and pomegranate molasses, sugar, and orange blossom water,” says Smith. “It's definitely not a high-fructose, bright red corn syrup.”

Combine 1¼ cups prepared berry juice (strawberry, blueberry, raspberry, blackberry), 1½ cups sugar, ¼ cup corn syrup, and 1 Tablespoon lemon juice in a saucepan. Bring liquid to a rolling boil and let boil for one minute. Remove from heat and skim off foam. Fill the half-pint jars, leaving ¼ inch headspace.