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This raspberry maple syrup recipe is so good and so easy! It has just 2 ingredients, but can turn any breakfast into a special occasion. This syrup is perfect over pancakes (try these sour cream pancakes or these buttermilk pancakes), and it’s wonderful drizzled over these whole wheat waffles. Yum!!
P.S. If you haven’t already, you have to try real maple syrup. If you’ve only ever experienced artificial “maple syrup,” you’re missing out on the good stuff. We buy our jug at Costco. Real maple syrup takes this over the top. The maple syrup flavored with the sweet zing of raspberries; yeah, you’re going to love this!
Ingredients for Raspberry Maple Syrup:
1 1/2 cups (about 6 oz pkg) fresh raspberries (you can also use frozen raspberries)
1/2 cup real maple syrup
How to Make Raspberry Syrup:
1. Rinse and drain fresh raspberries. Blend 1 1/2 cups fresh raspberries with 1/2 cup maple syrup. I used the sauce setting on my Blendtec and it whirled it up like a Boss.
2. Transfer to a pretty serving pitcher (this was a crazy good garage score; it even has etched glass on the bottom) Cute?! Refrigerate until ready to use.
Raspberry Maple Syrup
This raspberry maple syrup recipe is so good and so easy! It has just 2 ingredients, but can turn any breakfast into a special occasion. This syrup is perfect over pancakes, crepes or waffles. Real maple syrup takes this over the top.
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Blend 1 1/2 cups fresh raspberries with 1/2 cup maple syrup until smooth. I used the sauce setting on my Blendtec blender.
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Transfer to a pretty serving pitcher and refrigerate until ready to use. Keeps up to a week in the fridge.
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