Black Raspberry Syrup

Preparation info

  • Makes:

    ¾ cup

    • Difficulty

      Easy

Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About

Ingredients

Volume Ounce Gram
sugar

Method

In a small saucepan with a tight-fitting lid, stir together the sugar and water until all the sugar is moistened. Bring the mixture to a rolling boil, stirring constantly. Cover it at once and remove it from the heat. Cool completely. Transfer it to a glass measure and stir in the Chambord liqueur. If the syrup has evaporated slightly, add water to equal ¾ cup of syrup.