CookEat Recipe
Raspberry Vinegar Syrup
Raspberry syrup balanced with wine vinegar for a refreshing diluted drink.
Method
Steps
Step 1
Gather the ingredients: About 1 kg ripe raspberries, enough to obtain 500 g finely strained juice; 667 g caster sugar; Wine vinegar with 5% acidity, start with 15 ml and add to taste.
Step 2
Sort and wash the raspberries, discarding spoiled fruit. Crush in a stainless-steel saucepan and bring to a boil, stirring; simmer for 5–10 minutes until softened. Strain through a clean fine jelly bag, then filter the juice again through a fresh closely woven food-safe cloth until no seeds or pulp remain. Keep the straining period brief; refrigerate at 4°C or colder if the juice must wait. Weigh out exactly 500 g juice, reserving any surplus for another use; if necessary, prepare more fruit to reach that weight.
Step 3
Bring the 500 g strained raspberry juice to a boil and stir in the sugar until dissolved. Boil briskly for 2–3 minutes, stirring so it does not stick. Remove from the heat and skim foam.
Step 4
Stir in 15 ml wine vinegar. Cool a teaspoon of the mixture and dilute it in a small glass of cold drinking water before tasting. Add more vinegar a teaspoon at a time until the diluted drink has a pleasant tartness. Do not add citric acid.
Step 5
Divide into clean shallow heat-safe containers. Refrigerate promptly at 4°C or colder, loosely covered until cold; close the containers once chilled. Use within 3 days of cooking or freeze portions promptly. This is not a pantry preserve.
Step 6
Dilute with cold drinking water to taste before serving.
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