Raspberry compote with syrup and liqueur
Fresh raspberry compote served cold in a fragrant liqueur-infused syrup: a simple and refreshing treat for hot days and celebrations.
This compote can be drunk or eaten with a spoon, and is best served very cold. The raspberries remain whole and are immersed in a light syrup with a hint of liqueur or sweet wine. It’s perfect as a dessert after a meal, at a party, or to quench thirst on a hot day.
Ingredients and directions
- Prep time15 min
- Cook time5 min
- Resting3 hr 30 min
- Total3 hr 50 min
- DifficultyEasy
- Cooking methodSlow cooking
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
- $1.76
- $0.14
Directions
- Pour the water and sugar into a pot. ≈ 3 min
- Bring to a boil.
- Add the citric acid. ≈ 3 min
- Let the syrup cool.
- Sort and wash the raspberries. ≈ 2 min
- Divide them into containers. ≈ 3 min
- Pour, and stir in the cooled syrup and liqueur.
- Let it rest for 3 to 4 hours in the refrigerator.
- Serve very cold. ≈ 2 min
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