Raspberry Syrup with Mint and Basil
This recipe is from the Feast for the Eyes® collection, and originally appeared in the 2017 Feast for the Eyes® calendar.Download recipe and shopping list
Ingredients
- 1 lb fresh or frozen raspberries, rinsed
- 2 cups water
- 1/4 cup sugar
- 1 tsp each of chopped fresh mint and basil
Instructions
- Combine the raspberries, water, sugar, mint and basil in a saucepan and bring to a simmer, stirring to dissolve the sugar. Simmer until it is reduced by half, about 20 to 25 minutes. Strain into a container and let it cool before sealing. Refrigerated, the syrup should last several weeks.
Nutrition
Serving: 0.25cupCalories: 107kcalCarbohydrates: 26gProtein: 1gFat: 1gSodium: 5mgFiber: 7gSugar: 17gVitamin A: 1.5IUVitamin C: 30mgVitamin E: 1.5IUZinc: 0.5mgBeta-carotene: 20.6μgLutein and zeaxanthin: 167μg
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