Laura’s Fabulous Wizbang Syrup!

This wonderful syrup, made from the berry pulp left after making Framboise, makes an amazing topping for Cheesecake, Blintzes, Crepes, pancakes, vanilla ice cream, angel food cake, and I’m sure many other things that you’ll want to research. It’s very easy. I try to keep at least a few bottles around for fast and beautiful desserts.

Wizbang Syrup

Using the pulp of the raspberries that have been soaking in vodka for 2 months (well drained), put them in a large saucepan over medium heat. Allow them to come to a boil, then add an amount of sugar that is roughly equal to the amount of berries. Stir to dissolve sugar, and allow to come to a boil again. Let it boil gently for 2-3 minutes, to allow some of the alcohol to boil off.

Remove from heat, pour into clean bottles or canning jars and seal. Set jars upside down for 5 minutes to sterilize the lids, then turn right side up. Allow to cool. Clean bottles and label them before storing them in a cool dark place. Refrigerate after opening.


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