Introduction: Raspberry Syrup
This syrup can be made with any kind of fruit or berry, I chose raspberries for this demo.
Step 1: The Ingredients
The recipe is as follows, and can be scaled up or down to preference:
- 500 grams of fruit or berries
- 425 ml of water(optional)
- 140 grams of sugar(...ish)
- 5 ml of lemon juice
Step 2: Boil and Strain
Add your produce of choice and the water into a pot and boil it for about 20 minutes. You will need to add some water, though not necessarily as much as the recipe suggests. This is to stop the berries on the bottom from burning at the very start of cooking. When the liquid in the pot has taken on the colour of the berries, and the berries have gone slightly dull, almost greyish in colour, you can remove the pot from the heat and strain the fruit. Push the mush with the back of a spoon to extract as much liquid as possible, but make sure the strainer is fine enough that no seeds or pips can be pushed through.
Step 3: Boil Again
Return the liquid to the pot and add the sugar and the lemon juice. Bring it up to a boil and when the sugar has dissolved and no sugar crystals can be seen, the syrup can be bottled. You can however, if you wish, continue to boil the liquid. This will evaporate the syrup and concentrate the flavour.
Step 4: Bottle and Use
Pour the liquid into a clean, sterilized bottle. The syrup will have a intense flavour and a hint of tartness from the berries. If you prefer your syrup to have a thicker consistency you can add more sugar before the second boiling, this of course will make it much sweeter.
The syrup can be used to sweeten teas, it can be poured on top of ice cream or used as an ingredient when making homemade ice cream. It can be used as a flavour enhancer when baking or making frosting, to mix drinks, or as a cordial, mixed with water.
When stored in the fridge it should keep for a couple of weeks. If properly canned in a water bath an unopened bottle can be stored in room temp for a very long time. Enjoy!