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Raspberry Syrup
A German summer classic boiled up all over the country: ripe raspberries, sugar and a little lemon turn into a deep red, velvety syrup. Because the juice only drips through and is not pressed out, it stays clear and glows in the glass. A dash of it turns cold sparkling water into a brilliant red spritzer.
Kochzeit
45 min
Portionen
2
Zutaten
4
Nährwerte
pro Portion1305 kcal
Kalorien
1 g
Eiweiß
0 g
Fett
316 g
Kohlenhydrate
Zutaten
Für 2 Portionen
Zubereitung
- 1
Pick the raspberries over and rinse them only briefly. Put them into a wide pan with the water and let them simmer gently over low heat until the berries have collapsed completely.
- 2
Line a large sieve with a clean tea towel and hang it over a bowl. Tip in the hot fruit and let the juice drip through undisturbed, without pressing, so that the syrup stays clear.
- 3
Sterilise two bottles and their caps in plenty of boiling water and let them drain on a freshly washed cloth. Keep the bottles hot until you fill them.
- 4
Measure the collected juice; about 600 ml of juice takes 600 g of sugar. Put the juice, sugar and the juice of the unwaxed lemon into a pan.
- 5
Bring everything to the boil, stirring, and let it boil hard, skimming off the foam as it forms.
- 6
Pour the hot syrup straight into the hot bottles to just below the rim, seal them at once and leave them to cool on a cloth.
