Dulce de Moras

Raspberries in Syrup

Preparation info

  • Difficulty


  • 6 cups

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Traditionally from the Andean zones, this delicious dessert can be served with Cuajada or ice cream, or as a topping on desserts or sponge cake. This recipe comes from Claudia Mejía of Tentenpié Restaurant in Cali.


  • 6 cups whole raspberries, rinsed
  • 4 cups sugar
  • 1 tablespoon lime juice


  1. Place the raspberries in a nonreactive container. Add the sugar and set aside overnight.
  2. In a medium, heavy pot place the berries over high heat. Bring to a boil, reduce the heat and simmer for 15 minutes. Do not move or mix too much, so the berries keep their shape. Skim to remove the foamy gunk from the top.
  3. Add the lime juice and simmer for 2 to 3 minutes more.
  4. Remove from the heat. Cool, refrigerate, and serve. It will keep up to two weeks.