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Warm and Cozy Raspberry Syrup

Sugar Free Raspberry Pancake Syrup

Jennifer Provenza
Sweet and tart, spiced and citrussy. This warm and cozy sugar free Raspberry syrup goes perfectly on pancakes, waffles, French toast, and even ice cream. Much lower sugar than maple syrup.
5 from 1 vote
Prep Time 5 minutes
Cook Time 7 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 23 kcal

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