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KeepItSimpleAnnaSue

Delicious Raspberry Topping without Pectin for Pancakes

This delicious raspberry topping is yummy and fresh. It makes a perfect topping for pancakes, waffles, and ice cream.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 4 minutes
Cool Time 7 minutes
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh raspberries
  • 1 tbsp. bottled lemon juice
  • 1 ¼ cups white granulated sugar

Equipment

  • medium saucepan

Method
 

  1. Mash the raspberries in a medium to large saucepan.
  2. Stir in the lemon juice and bring it to a full rolling boil over medium-high heat.
    how-to-make-homemade-raspberry-topping-without-pectin-for-pancakes.jpg
  3. Add in all of the sugar and bring it back to a full rolling boil over medium-high heat, stirring constantly.
    how-to-make-homemade-raspberry-topping-without-pectin-for-pancakes.jpg
  4. Boil for 2½ minutes, string constantly.
    how-to-make-homemade-raspberry-topping-without-pectin-for-pancakes.jpg
  5. Let it cool for about 7 minutes if pouring it into another container for serving. If not, just make sure it is cool enough to put on whatever you want. Enjoy!

Notes

You can serve this immediately, after it cools, or even the next day after it has been stored in the refrigerator.
You can use it as an ice cream topping, a drink mix in, a shortcake topping, drizzle for a cheesecake, a bread pudding glaze, and just about any other topping idea you can think of.