Make It Yourself Food... Because making it yourself, versus buying a box/mix/processed-frozen-something/packet, etc. is exceptionally more frugal, far healthier, has whole food ingredients, no fillers, contains none of the ingredients you'd also find in car fix-it fluids (propylene glycol, anyone?), is lower in salt, and just plain tastes better! It also means less trips to the store, translating to less money spent, which means less time out of the house and more time doing important things! Things you love! Like reading, playing with your kids, or whatever suits your fancy...

Wednesday, January 26, 2011

Raspberry Syrup

Going with the theme of my first post on homemade coffee creamers, here is yet another way to make those recipes down-to-the-bones MIY...  making homemade raspberry syrup instead of using purchased coffee flavoring syrup.

Homemade Raspberry Syrup
 
Makes 2 1/4 cups
  • 6 cups raspberries
  • 3/4 cup sugar
  • 1/2 cup water
  1. Combine raspberries, sugar, and water in a medium saucepan over medium-high heat.
  2. Cook, stirring occasionally, until raspberries break down slightly and release some of their juice, about 6 minutes. 
  3. Remove from heat; let stand for 15 minutes. 
  4. Strain mixture through a fine sieve, pressing down on solids to extract as much liquid as possible. 
  5. Refrigerate for at least 1 hour.  Syrup can be refrigerated for up to 3 days. 
From Martha Stewart Living, June 2010

Read more at Marthastewart.com: Raspberry Syrup - Martha Stewart Recipes
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