Raspberry Maple Syrup Recipe (2024)

FAQs

What is raspberry syrup made of? ›

Directions. Bring water and sugar to a boil in a small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove from heat, stir in raspberries, and mash with a potato masher or fork. Let steep for at least 1 hour.

Water & Cornstarch: Cornstarch lightly thickens the sauce. You don't need much, but you must combine it with a little water before using, otherwise you'll have lumps of powdery cornstarch in your finished sauce.

Simply bring maple syrup to a boil in a pot and continue with a slow boil. Stir frequently until desired thickness is achieved.

To make maple syrup, the tree trunk is drilled or tapped to allow the sap to flow out in the hanging bucket. The collected sap liquid is boiled until it reaches 219°F. At this point, the water evaporates and a thicker consistency develops. Then it is filtered through a cloth to prevent contamination before bottling.

Under a section marked “inventory updates,” the memo details that “raspberry syrup will be discontinued by the end of March to make room for new innovations, like developing new syrup flavors.” We reached out to Starbucks for comment on the menu change and a spokesperson confirmed the news.

A: Not much difference.... red raspberry has just a little more punch...

If the syrup is still not thick enough it can be returned to the heat and boiled some more. In professional maple syrup production, the maple syrup maker will boil anywhere from about five gallons to 13 gallons of sap down to about a quart of maple syrup.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

Why isn't my maple syrup thick? ›

Boil it more. Maple syrup is typically boiled down to 219 degrees Fahrenheit. If you have syrup that was boiled to less than that, or you like your syrup thicker than standard, just put it in a pot on the stove and boil it to your desired temperature. 240 degrees will get you maple syrup candy.

The process of making maple syrup is a matter of boiling the sap so it concentrates into a sugar solution of a predetermined level. Heat allows maple syrup to develop the characteristic color and flavor that make it so desirable.

The sap should be stored at a temperature of 38 degrees F or colder, used within 7 days of collection and boiled prior to use to eliminate any possible bacteria growth. If there is still snow on the ground, you may keep the storage containers outside, located in the shade, and packed with snow.

The sap of a sugar maple tree (Acer saccharum) is 98 percent water and 2 percent sugar—and it is that 2 percent that will yield a delicious sweetener. It takes 40 gallons of sap to make 1 gallon of syrup, and it is simply by boiling the sap to remove water and thus concentrate the sugar that makes maple syrup.

(edited 9/25/2023) By now you may have heard, thanks to Jamie Oliver and Dr. Oz, that castoreum is a natural flavor behind some of the products we consume. I use the word “behind” literally, since castoreum is the product of a beaver's anal glands.

We Go Myth Busting. What's Flavoring Your Pastry? Decades ago, scientists used compounds extracted from a gland in a beaver's tush to help create strawberry and raspberry flavorings or enhance vanilla substitutes. But the chance of encountering eau de beaver in foods today is actually slim to none.

Of these, 4-(4-hydroxyphenyl)butan-2-one was recognized as the key compound in defining typical raspberry flavor and was therefore named “raspberry ketone”.

“It's basically a syrup made from pomegranate juice and pomegranate molasses, sugar, and orange blossom water,” says Smith. “It's definitely not a high-fructose, bright red corn syrup.”