Thank you, Katie Bush, for this recipe and adorable photo of your batch of syrup! I can’t wait to make this for breakfast, snacks, desserts, etc… It could even make a nice salad dressing!
“This raw raspberry syrup is so delicious on vegan waffles, banana soft serve, and more! It’s super easy to make!
1 6oz package of raspberries
2 tbsp agave nectar
Place the raspberries in the food processor and pulse until it becomes a liquid (you may need to scrape the sides). Put in fresh lemon juice from 1 lemon and agave nectar (I used 2tbsp but adjust it to your liking). Pulse again. Store in a jar in the fridge.
Tip- if you want to make it more thick, add 1tsp of chia seed and pulse in the food processor.”