Ann Gentry, owner of the Los Angeles vegan restaurant Real Food Daily, features this Fresh Raspberry Syrup in her newest cookbook Vegan Family Meals: Real Food for Everyone (Andrews McMeel, 2011). Try it with your favorite vegan pancake recipe, swirl it into dairy-free yogurt, or drizzle overtop vegan ice cream. If fresh berries aren’t available, Gentry suggests using frozen raspberries, strawberries, or blueberries.
Fresh Raspberry Syrup
Recipe from Vegan Family Meals by Ann Gentry
Makes 2 cups
- 3 (6-ounce) containers fresh raspberries
- 1/3 cup pure maple syrup
- 1 teaspoon arrowroot
- 1 tablespoon cold water
- Combine 2 containers of the raspberries and the maple syrup in a heavy medium saucepan over medium heat, and cook until the syrup comes to a near simmer, about 2 minutes.
- Meanwhile, stir in arrowroot and water in a small bowl to blend.
- Stir arrowroot mixture into the raspberry mixture.
- Continue cooking, stirring often, until raspberries are very soft and mushy and the syrup boils and thickens, about 3 minutes.
- Strain the mixture through a fine-meshed strainer and into a bowl. Discard raspberry seeds.
- Fold the remaining container of raspberries into the hot syrup to coat, and let the syrup stand until the raspberries are heated through before serving.
Cook’s note: Pour this luscious sweet vegan syrup over Gentry’s Vegan French Toast recipe for a special breakfast treat.