This stuff is just amazing. I got this recipe from Meg Ray’s ‘Miette’ and I have been absolutely smitten with it ever since I first used it in a Strawberry Charlotte Cake. Contrary to what the name suggests, this syrup doesn’t have actual raspberries in it, but is instead made with raspberry eau de vie; a clear, flavorless fruit brandy similar to Kirsch, but made with raspberries instead of cherries. I’ll admit, a bottle of eau de vie is quite an investment for a home cook. I believe I got my bottle for €15, which I actually thought was a bit ridiculous for something you only occasionally need in very small quantities.
However, I never regretted my purchase! Raspberry eau de vie is simply amazing and incredibly versatile. Not only does it make a great raspberry syrup that can be used in a wide variety of cakes – ranging from Chocolate Cake with Strawberries and Cream to a Strawberry Yogurt Mousse Cake – it can also be stirred through ice creams, frozen yoghurts and sorbets, such as Strawberry Froyo. Rather than overpowering the fruit, the eau de vie lifts the flavor of the fruit to a whole new level!
This syrup is therefore a great addition to any cake with berries in it!
- 60ml (or ¼ cup) water
- 50g (or ¼ cup) sugar
- 1 teaspoon raspberry eau de vie
- Combine the water and sugar in a small saucepan and heat over moderate heat, stirring to dissolve the sugar. Once the sugar has completely dissolved and the syrup is clear, take the pan off the heat and pour the syrup in a mug to cool to room temperature. Once it has cooled to room temperature, measure out 60mls of syrup and stir in the eau de vie. Discard the rest of the syrup. Keep in the fridge until use.
- Can be stored, tightly wrapped with plastic wrap, in the fridge for up to a week.