Dessert
Cassis and Raspberry Dessert Syrup
Stir crème de cassis and smooth raspberry coulis into cooled citrus-peel syrup. There is no cooking step after the liqueur is added, so its alcohol remains part of the mixture.
- Yield
- 1 small batch
- Cuisine
- French-inspired
Bring it to the table
Use a cold base
Let the base syrup cool completely before mixing. Stir the fruit coulis smooth so it blends evenly.
At the table
Drizzle sparingly over a finished dessert or stir in a little at a time, tasting as you go.
Base recipe: Citrus-Peel Dessert Syrup
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 125 ml citrus-peel dessert syrup — cooled; prepared separately
- 15 ml crème de cassis — blackcurrant liqueur
- 15 ml raspberry coulis — smooth and seedless
A few useful notes.
This syrup contains alcohol and is not an alcohol-free topping.
It is a flavoring component, not a finished sorbet formula.
Mixing the ingredients does not restart the storage life of a previously prepared base.
The cooking plan
How to make Cassis and Raspberry Dessert Syrup.
Measure the cooled dessert syrup into a clean bowl or jug. Stir in the crème de cassis and raspberry coulis until evenly combined.
Transfer to a clean covered container and refrigerate promptly at 40°F or below. Use within 4 days, counting from the oldest homemade syrup or coulis preparation date. Stir before using.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Cassis and Raspberry Dessert Syrup
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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Measure the cooled dessert syrup into a clean bowl or jug. Stir in the crème de cassis and raspberry coulis until evenly combined.
- Transfer to a clean covered container and refrigerate promptly at 40°F or below. Use within 4 days, counting from the oldest homemade syrup or coulis preparation date. Stir before using.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Does heating remove the alcohol?
This recipe does not heat the liqueur after mixing, and the syrup contains alcohol.
How much should I add to a dessert?
Start with a small amount and taste. The appropriate amount depends on the dessert and the sweetness of the coulis.
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