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Raspberry Simple SyrupTad Seaborn/The Globe and Mail

Cottage summers on Eagle Lake meant my brother, cousin and I, armed with a plastic camping mug would head into thick, prickly raspberry bushes that grew around the dusty cottage road. Getting a full cup meant my Aunt Nella would make a from-scratch pie. There were two hurdles, one were the thorns that unavoidably would scratch our bare legs and arms. Two was resisting eating the juicy, sweet berries the moment you pulled them off the branch. With raspberry season upon us, this infused simple syrup can add the cottage life into your evenings. Use it to sweeten lemonade, iced tea or my fave – to make raspberry G&Ts. This will make about 2 cups

Servings: 2 cups


1 cup sugar

1 cup water

1-1/2 cups raspberries


In a small pot heat 1 cup sugar and 1 cup water until the sugar dissolves, stir occasionally and allow to just simmer.

Remove from heat and add 1-1/2 cups raspberries. Crush them into the liquid (I use my potato masher) and allow to infuse for about an hour. Strain and bottle.

Refrigerate until ready to use.

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