Roasted Raspberry Syrup

On July 24, 2025July 24, 2025 By Julie Laing | Twice As TastyIn Column, refrigeratedLeave a comment

Fruit syrups are easy to make—if you create a jar at a time or have a bumper crop of fruit and a plan to use the remaining solids. As I explain this week in my Twice as Tasty column for the Flathead Beacon, it takes about 3 pounds of berries to create about 2 cups of syrup. When you use raspberries for syrups or their tangy cousins, drinking shrubs, roasting the berries and straining off the juice leaves a couple of pounds of sweetened seedy pulp. I hate to dump such a large mound straight into the compost. I primarily freeze the pulp in cubes to blend into smoothies instead of whole raspberries and notice little difference in the overall seediness.

Other easy uses that make berry pulp versus whole fruit less noticeable include granola: Dry the pulp in sheets and crumble it into the mixture of grains, seeds, and nuts. Some baked goods, like quick bread, can handle a certain volume of seedy pulp. The berry pulp still has enough flavor to infuse vodka or vinegar.
Learn to make Roasted Raspberry Syrup

Rhubarb–Vanilla Syrup

On May 16, 2024May 16, 2024 By Julie Laing | Twice As TastyIn Column, refrigeratedLeave a comment

We tend to buy fruity sparkling waters and hard seltzers in cans, but bottles of fruit syrup concentrate are easy to make and stash in your fridge, or freeze in ice trays, for homemade spritzers and cocktails. You can also play with flavors you’re unlikely to find on the store shelf, like the tart–sweet rhubarb syrup I share this week in my Twice as Tasty column for the Flathead Beacon.

The technique for making fruit syrups that you plan to use in beverages is simple. I make them from spring to fall with fresh fruit, cycling through flavors as they ripen. In winter, you can make them with fruit from the freezer in the same way you make Frozen Strawberry Syrup to pour over pancakes or waffles—just don’t let it cook as long to keep it fully pourable.
Learn to make Rhubarb–Vanilla Syrup

Frozen Strawberry Syrup

On February 2, 2023November 18, 2023 By Julie Laing | Twice As TastyIn Column, frozen2 Comments

The first year I canned fruit syrups, I gifted my sister a couple of jars. The next year, she asked for a full box of jars filled with the jewel-toned syrups. In her house, they get used more often than jams: drizzled on pancakes or waffles, stirred into yogurt, blended into smoothies, and more.

I like making summertime fruit syrups because I can pair fruit and herbs in the same way I do for shrubs, ending up with a sweet concoction rather than a sweet-and-tangy vinegar-spiked one. The downside, as with jelly, is that it takes a lot of fruit to fill a canner-load of jars. So I created a recipe for my Twice as Tasty column this week for the Flathead Beacon that takes just one bag of fruit from the freezer and turns it into a jar of syrup you can keep in the fridge.
Learn to make Frozen Strawberry Syrup