You can reserve the syrup to poach other fruits, such as nectarines. Store in the refrigerator and simply top off with a little water as needed.
- Yield: Makes 1/2 cup
Source: Everyday Food, July/August 2009
- 1 1/2 cups raspberries (6 ounces) or quartered hulled strawberries
- 1 tablespoon sugar
In a blender, puree raspberries or strawberries and sugar until smooth. Strain mixture through a fine-mesh sieve; discard solids.