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Raisin syrup is a sweet syrup made from soaked raisins and can be used as a substitute for sugar. It can be made with different liquids and spices, and is popular in Middle Eastern desserts. It can also be made at home with regional variations.
Raisin syrup is a rich, sweet syrup made from raisins. A related version can be made with dates and other dried fruit if a slightly different flavor is desired. There are numerous uses for raisin syrup, ranging from traditional desserts to an alternative sweetener for baked goods. Some markets and health food stores stock the syrup, and it’s even possible to make it at home; by making it at home, cooks can add regional variations like cardamom and lemon juice.
The process for making raisin syrup is relatively simple. A 1:2 ratio of raisins to liquids is created and the raisins are allowed to soak overnight. Water is a classic choice of liquid, although syrup can also be made with alcohols to create a drunken raisin syrup. As the raisins soak, they swell, absorbing the water. The plumped raisins are passed through a food processor to create a uniform liquid that takes the form of a thick syrup.
It might seem strange to rehydrate raisins to make raisin syrup, as raisins are simply dried grapes. However, the raisins will not turn into syrup. This is because raisins undergo chemical changes as they dry. The drying process intensifies their natural sugars, making them much sweeter than fresh grapes. The flavor profile of raisins is also different from that of grapes, as anyone who has done a side-by-side flavor comparison probably knows.
In the Middle East, raisin syrup is often drizzled over desserts. It can be spiced with cardamom or given a distinctive flavor with orange or lemon extracts. Greeks enjoy adding alcohols like ouzo to their syrup, giving it an extra kick. Typically, syrup is drizzled over the dessert when served. The syrup can also be served with ice cream, pies and cakes; it pairs especially well with spice cake, which is naturally saltier.
It is also possible to use raisin syrup as a substitute for sugar, although some caution is in order. The extra liquid can change how a good baked good performs in the oven, and the syrup is also sweeter than sugar, so cooks can’t use a one-for-one swap. A big benefit of raisin syrup is that it can be made with minimally refined raisins and doesn’t need to be cooked, making it popular with people who like raw, minimally processed foods.
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