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Raspberry-Lime Rose Syrup Recipe

Raspberry-Lime Rose Syrup

Raspberry-Lime Rose Syrup

Adapted from Gourmet Traveller

Raspberry-Lime Rose Syrup Recipe

Ingredients

  1. 1-3/4 cups sugar
    250 ml (about 1 cup) dessert wine (I used a sweet Riesling)
    6 ounces fresh raspberries
    1-1/2 teaspoons rose water
    4 ounces lime juice
    1 teaspoon vanilla extract

Directions

  1. Combine sugar, wine and 1/2 cup water in a saucepan, stir over medium-high heat until sugar dissolves.
  2. Add raspberries and vanilla bring to the simmer. Cook until thick and syrupy (15-20 minutes), brushing sides of pan occasionally with a wet pastry brush if sugar crystals form.
  3. Remove from heat, then stir in lime juice and rose water. Strain through a fine sieve, if desired, then transfer to sterilised bottles and refrigerate until cold. The syrup will keep refrigerated for up to 2 months.

Makes about 3 cups. Serve with sorbet, ice cream, fresh fruit, or in mixed drinks.

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