Raspberry Syrup You don't have to wait for raspberry season to make this syrup. Frozen raspberries are easy to find and make as tasty a syrup as fresh raspberries do. The resulting syrup is a ruby-hued beauty that mixes well with lots of other syrup flavors. Try it in combination with lemon, lime, or pineapple. This syrup is featured in the Princess float (page 90). 2 pints fresh raspberries, or 24 ounces frozen raspberries 2 cups (16 ounces) cane sugar, or more depending on the tartness of the berries 5 teaspoons freshly squeezed lemon juice 11⁄4 cups (10 ounces) water 1 tablespoon honey Put the raspberries and sugar in a saucepan. Stir briskly, mashing a few raspberries in the process. Cover and let sit at room temperature for 30 minutes. Add the lemon juice and water and bring to a boil over medium heat, stirring occasionally. Decrease the heat and simmer, uncovered, for 5 minutes. Remove from the heat and stir in the honey. Place a fine-mesh strainer over a bowl and pour the berry mixture into it in manageable batches, using a wooden spoon to mash the mixture against the mesh of the strainer. Discard the seedy mash that remains in the strainer. Let the syrup cool to room temperature and chill before using. Store the syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks. The syrup may also be frozen in plastic containers for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before using. To make a raspberry soda, fill a 12-ounce glass halfway with ice, add 1⁄4 cup (2 ounces) of Raspberry Syrup, top with seltzer, and stir gently with a soda spoon to combine. Excerpted from The Soda Fountain: Floats, Sundaes, Egg Creams and More--Stories and Flavors of an American Original by Gia Giasullo, Peter Freeman, Brooklyn Farmacy and Soda Fountain All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
