Ingredients:
½ c. sugar
3 Tbsp. Raspberry Balsamic (or Wild Raspberry White Balsamic)
1 Tbsp. water
12 oz. frozen raspberries, thawed
1 Tbsp. Grand Marnier liqueur (optional)
Combine sugar and balsamic in small sauce pan. Stir to combine. The mixture will be VERY thick. Cook on low heat until all sugar is dissolved, stirring constantly and careful not to let the balsamic burn.* Remove from heat and allow to cool somewhat.
Add thawed raspberries to hot syrup and blend carefully with hand mixer until the mixture is smooth and pureed (or use a blender).
Using a fine-mesh strainer, sieve the puree into a medium size bowl, pushing solids against sides of strainer to squeeze out as much liquid as possible. Discard solids. Add the liqueur, if using and stir to combine. Allow to cool.
Use over cheesecakes, angel food cake, ice creams and more!
Note: Do not burn the mixture when cooking. Hot syrup can be dangerous when hot. Handle carefully.
