Raspberry Syrup

Name: Raspberry Syrup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 kg raspberries (fresh or frozen); 200 ml water; 600 g sugar; 1 piece unwaxed lemon (juice)

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.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

1305 kcal

Calories

1 g

Protein

0 g

Fat

316 g

Carbs

Ingredients

For 2 servings

Estimated cost~€12.00 · ~€6.00/serving

Instructions

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.