Ingredients
Equipment
Method
- Heat the raspberries, sugar and water in a saucepan over medium-low heat. Whisk until the sugar is dissolved. Let the mix lightly simmer for 4 to 5 minutes, until the berries break down. Pour the mixture through a fine mesh sieve into a jar to strain out the seeds. This stays great in the fridge as long as it’s in a sealed container!
- Fill the glasses with crushed ice and pour 2 to 3 tablespoons of the syrup over top – however much you would like! Add your desired amount of espresso (hello multiple shots) and fill the rest up with milk. Garnish with a berry or two. Enjoy!
Notes
- Storage: If you have leftover raspberry syrup, store it in a sealed container in the fridge for up to a week. It’s perfect for drizzling over pancakes or yogurt!
- Freezing: You can freeze the raspberry syrup into ice cubes to create a fun, fruity addition to other drinks.
- Variations: Experiment with different fruits like strawberries or blueberries. Each fruit will impart its unique flavor to your latte!
- Caffeine-free option: Use decaffeinated espresso or strong brewed coffee if you want to avoid caffeine.
- Froth your milk: For a creamier texture, froth your milk before adding it to the drink.