This raspberry syrup is an excellent way to add a touch of sweetness and flavor to a variety of dishes and beverages.

Created with the modern mixologist in mind, this recipe is a testament to Barry 'Baza' Forest's innovative approach to mixology. Let’s go!

Raspberry Syrup Recipe

INGREDIENTS:

• 2 cups fresh or frozen raspberries

• 1 cup water

• 1 cup sugar
  

INSTRUCTIONS:

1. Combine Ingredients: In a saucepan, mix the raspberries and water. Heat over medium-high until it reaches a boil.

2. Simmer: Reduce heat to low and let simmer for about 10 minutes, allowing the raspberries to break down.

3. Cool & Strain: Remove from heat and cool slightly. Strain through a fine mesh sieve or cheesecloth into a bowl, pressing to extract as much liquid as possible. Discard the solids.

4. Dissolve Sugar: Return the raspberry liquid to the saucepan, add sugar, and stir over medium heat until the sugar dissolves and the syrup thickens slightly, about 5-10 minutes.

5. Cool & Store: Let the syrup cool completely. Transfer to an airtight container and refrigerate for up to 2 weeks.

#Note from Baza

Customize the sweetness by adjusting the sugar amount to suit your taste. This allows for personalization and experimentation in your recipes.