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Raspberries vanilla syrup (easy)

Cook time: 0 min.
Servings: 0

Ingredients for Raspberries vanilla syrup (easy)

1Vanilla pod
2dlFrozen raspberries
2dlCane sugar

Instructions for Raspberries vanilla syrup (easy)

To prepare the Raspberries vanilla syrup (easy) recipe, please follow these instructions:

Sprinkle the vanilla and scrape the vanilla kernels, stir well into 2 tablespoons of cane sugar, thus separating the grains.

Bring all the ingredients in a saucepan, warm to boil and allow to boil for 10-20 minutes. Take care because it does not thicken too much. Take a try and let it cool on a plate - check if the consistency is viscous and syrupy. It can easily be so thinner in the pan than it's when it's cooled off. If it has become too thick a little water is stirred in.

Pour it through a sieve so that the raspberry moss is poured out and store the syrup in a small bottle.
I use a slim glass bottle, scolded, with ordinary screw cap.
It can stay fresh for a long time in the fridge.

Use it as a dress on a latte, on vanilla ice cream, on fruit salad, on pancakes, on a cheese mash, or on a freshly baked bowl or toast. It tastes great (: