Raspberry Syrup

Remember the leftover raspberries from the Raspberry Cordial, this is what I did with them. Hubby's grandma always made her own raspberry syrup for pancakes so I thought that'd be perfect for these mashed raspberries. Granted the syrups has a lot of seeds, but it still tastes delicious. If I didn't make syrup I'd have made pastries like turnovers or something where it didn't matter that they were squished through cheesecloth and a strainer. Just adding a little bit of pectin would have made some delicious raspberry preserves.

If you don't want to start with the cordial, heat the frozen berries without water until warm, mash with a fork or blend 3/4 of the berries until somewhat smooth. I like to leave some bigger chunks if possible.

Raspberry Syrup

INGREDIENTS
36 oz worth of mashed warmed raspberries
1 - 2 cups sugar (to taste)
Juice and zest of 1 lemon
1/4 tsp salt

DIRECTIONS
Add all ingredients to stock pot and bring to a simmer.
Simmer for 15-20 minutes until reduced by a third and it has become thicker and syrupy, to your desired consistency. I like mine pretty thick, but pourable when warmed for 10 seconds in the microwave.
Pour into clean sanitized jars. You can see this made quite a bit, aprroximately 24 oz.