I have a raspberry flavor syrup, the ones used in cappuccinos, and I was wondering if I could add a little in the last minutes boiling. Anyone have experience with this sort of syrups? They have a god taste but a lot of corn syrup.
Have you considered using real raspberries?
I found a good recipe online... here is a quote and the link.
I normally use about 3 lbs of fresh raspberries for a five gallon batch. You can buy them fresh in late summer just about anywhere but I like produce stores. They usually have the best prices and the freshest inventory. Grocery stores are usually higher priced. I like fresh but frozen will also work, if you miss the season. I've used more but as I keep piling up those six ounce containers, little dollar signs start spinning in my head. If you are in a place where they grow raspberries they might be cheaper. Black ones will give a more distinctive color but the flavor is about the same either way.