Raspberry Syrup

Some days you just need a little bit of sweetness. On those days I add my raspberry syrup to any dessert I have made. The colour alone is enough to make you feel so much better.

Fuschia Mousse, Raspberry Syrup, Gluten-Free Lavender Shortbread
Head straight on to the Recipe For Raspberry Syrup ♥

When I was applying for my Masters Degree I had to get two letters of reference from friends. There were certain questions about my personality traits that had to be addressed. I asked a friend who was a Psychologist to complete one of them. It was an interesting exercise as he did the letter with me. The second letter of recommendation was completed by a friend. She had been an English teacher at our local high school. Not the one I attended, but she did teach several of my friends. In fact, she made Shakespeare come alive for me. But that is a story for another day. When I asked her to do this for me she was working for a company concentrating on marketing. I valued both of these testimonials even if the one shocked me. My fault was listed as being too kind.

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I consider it to be one of my positive traits, that I am kind, willing to help and basically a sweet person. But I can see Bev’s perspective. Sometimes that very generous part of me is what causes my hurts. And most recently, that hurt has come from someone very close to me. I have done my best to be available, not only as a physical presence, but as a listener. This person had numerous questions to ask me, and I have been truthful, as is my nature. But I feel that in some way I have been used. And I am not sure to what end. I cannot see the goal of why this person suddenly reached out, and just as abruptly shut me out. I opened my heart after nearly two years of silence and once again feel my kindness has been abused.

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Raspberry Syrup

Use any dried berries to make your own version of this recipe
Recipe Category: Dessert
Makes enough for: 1 batch syrup
All Rights Reserved: an original recipe from Lavender and Lime


  • 4 g dried raspberries
  • 200 mls water
  • 100 g fructose


  • Place the raspberries, water and fructose into a saucepan and bring to the boil over a medium temperature
  • Leave to boil until the syrup just coats the back of a spoon
  • Remove from the heat and set aside to cool
  • Place into a sterilized glass jar and keep in the fridge to use as needed
Inspiration published on Lavender and Lime August 17:

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