By Jennifer Provenza at Good Food From The Heart
Whole Foods Plant based, oil free, sugar free, gluten free, soy free, nut free
Sweet and tart, spiced and citrussy. This warm and cozy sugar free Raspberry syrup recipe goes perfectly on pancakes, waffles, French toast, and even ice cream. Much lower sugar than maple syrup.
My Favorite Breakfasts
Well, Christmas may have come and gone, but I am still in the mood for warm, comforting and delicious breakfast foods. For our Christmas morning breakfast this year we busted out the fancy rose covered tea set and had a special tea party, complete with red velvet pancakes and this fresh raspberry syrup.
We tried to scale back on the gifts this year so that our (small) house wouldn’t be overrun with toys and we did pretty well. Santa brought a big surprise, though, which was a giant trampoline for the backyard. So far it is already achieving its goal of getting the kids away from the tv and computer and giving them some much needed exercise. It’s really fun for grownups too! I’ve been bouncing right along with them, although I made the mistake of bouncing right after completing a 5k jog and my legs turned to jelly!
Speaking of running, I’ve been doing the couch to 5k app and I successfully finished a Harry Potter themed (virtual) 5k. It was so fun! I got a red t-shirt with a phoenix on it, a beautiful pheonix medal, and even a wand. C has pretty much stolen the wand, but that’s okay. Next on the list is a virtual Baby Yoda 10k!
Anyway, what is awesome after a run (besides a bounce on the trampoline)? You guessed it: Pancakes! Oh, yes, pancakes…mmmm. Or, you know, waffles or French Toast or whatever carby warm deliciousness you want to enjoy.
Sugar Free Raspberry Syrup
You are going to love this syrup! As a kid, I remember loving trying all the different fruit flavored syrups when my family went out for pancakes. As fun as that was, those syrups were all so sugary and cloyingly sweet. This syrup, on the other hand, is fresh and tangy and has way less sugar and calories than maple syrup.
About the Recipe
You can actually use other fruits to make this syrup (blueberries, peaches, strawberries), but raspberries are my favorite to use. You can start with either frozen or fresh raspberries, but I usually use frozen because they are a lot cheaper and less likely to be moldy.
Start by putting the raspberries, water, orange zest, and cinnamon in a small sauce pan and cooking over medium heat until the raspberries have all broken down. If you are using maple syrup, add it now. The maple syrup version will (obviously) still contain sugar, but it will have no unrefined sugar and will certainly have less sugar than straight maple syrup. If you are using stevia, wait until the end to add it.
Next, you will want to strain out the seeds, otherwise the syrup will be chock full of them and that isn’t very appetizing. You will be left with a thin, dark red liquid. Return this to the pan. Bring to a boil and cook for about two minutes or until the syrup has thickened a bit. You can add a little bit more arrowroot mixture if it is too thin or a little bit of water if it is too thick. At this point, add the liquid stevia, stir, and serve over pancakes. This also is great on my Caramalized Banana French Toast.
You can store this in the refrigerator for a few days if you want to make ahead and can also freeze for later use.
Sugar Free Raspberry Syrup Recipe
Equipment
- small sauce pot
- strainer
- zester or box grater
- bowl
Ingredients
- 2 cups fresh or frozen raspberries
- 1/3 cup water
- 1 teaspoon liquid stevia or 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- 1/4 teaspoon cinnamon
- 1 teaspoon arrowroot powder in 1/4 cup water
Instructions
- Put the berries, orange zest, water, cinnamon, and maple syrup (if using) in a small saucepot and bring to a boil over medium heat. Cook, stirring constantly, for about five minutes, until all the raspberries have broken down.
- Remove from heat and push through a fine strainer into a clean bowl, straining out all of the seeds.
- Pour the strained raspberry juice back into the pot. Return to heat.
- Mix arrowroot powder into 1/4 cup of water and stir until dissolved.
- Pour the arrowroot mixture into the saucepan with the raspberry juice. Return to a boil and cook for about two minutes, until slightly thickened. You can always add a little more arrowroot powder and water if it is too thin. You can add a little bit more water if it is too thick.
- Add the liquid stevia (if using) and stir. This version is fairly tart, so you can add more to taste.
Notes
Follow me on Instagram @goodfoodfromtheheart and Pinterest at Good Food From the Heart and Facebook @GoodFoodFromTheHeart If you make this recipe, post it and be sure to tag me! Or Pin to Pinterest and make later.
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