CookEat Recipe
Raspberry Syrup
A clear raspberry syrup with a bright fruit flavour, ready to dilute into a cool 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; 5 g food-grade citric acid.
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 juice to a boil. Gradually stir in the sugar and citric acid, stirring along the bottom until the sugar dissolves. Boil briskly for 2–3 minutes, watching closely and stirring so it does not catch; avoid prolonged reduction. Skim any foam.
Step 4
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 5
Serve a small amount diluted with cold drinking water, adjusting the dilution to taste.
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