Ginger Raspberry Syrup

September 3, 2012

Life is beginning to settle down in the may squared household. Our main vacations are complete. Aaron starts school tomorrow. I’m diving into the world of resumes and cover letters. Everything is beginning to feel strangely real.

Good real, of course.

Now that I’m getting into the swing of things in our new city, home and kitchen—I feel ready to bring you recipes, tales of adventures and maybe even a little more.

Great things are definitely on the horizon.

As many of you may already know, I enjoy a good fizz in my drinks and am surprisingly drawn to carbonation of any sort. Making your own syrups is a great and simple way to create your own soda-inspired drinks. It’s also a good way to circumvent heaps of sugar and unpronounceable additives.

I like grabbing seasonal fruits for syrups and mixing it up a bit. On this particular trip to the farmers market, raspberries were just about everywhere.

And really, who doesn’t like raspberries?

This syrup brings together the tart sweetness of the raspberries with the slightly spicy ginger. After the syrup cooled, I simply added a few tablespoons to a can of carbonated water and a splash of lemonade. You can also add vodka for a grownup version.

Blam—deliciousness!

Ginger Raspberry Syrup

1 pint raspberries

3 tablespoons fresh ginger, roughly chopped

1 cup water

1/2 cup sugar

Combine the above ingredients in a saucepan over medium heat. Bring to a boil, reduce heat and simmer for about 15-20 minutes or until the mixture begins to thicken. Let the mixture cool and press through a fine mesh sieve. Refrigerate in a clean, airtight container for up to two weeks.

Sparkling Ginger Raspberry Lemonade

3-4 tablespoons prepared ginger raspberry syrup

1 cup sparkling water

1/4 cup lemonade

Combine the above ingredients over ice. Enjoy!

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