Made with real raisins, fruit juice, and cinnamon, this dessert syrup is great on ice cream, bread, or pancakes, or other desserts and delivers a purple taste that it relishes.
- 3 cups water, reserving 1 cup for whipping or mixing
- 1 cup raisins
- 1 tsp. lemon juice
- ⅛ tsp. cinnamon
- In a medium saucepan covered with lid, boil first four ingredients for approximately 25 minutes.
- Remove from the stove and allow mixture to cool.
- Whip ingredients in blender or food processor.
- Add 1 cup water. Whip again.
- Return syrup to the saucepan and heat on low to desired temperature. Serve raisin syrup warm.
- Use on bread, pancakes, or other desserts. Spoon or pour contents from the fruit-based syrup into a glass jar and reserve this in the refrigerator.
For a sweeter syrup, replace water in step 4 with ¼ cup any unsweetened fruit juice (try apple, apricot, mango, or pineapple). For a thinner syrup, add more liquid (water or unsweetened fruit juice) and blend again.
Make-ahead tip Edit
This syrup can be made ahead and refrigerated up to one month. Reheat to serve.
Nutritional Information Edit
Servings: 5 tablespoons or 3 cups