Hungarian Grandma's style, I should say, as this is what I learned from my husband's late grandmother. So good, so fresh, so perfect for hot summer days.
Different household has their own method in making raspberry syrup. In this recipe we added extra water in the making, while others like it thicker.
These syrups are to be stored in the fridge or cooler room (if you'd like them to be stored away for winter, a different method, where you heat the bottles and such, is needed to preserve them).
Step 1: Ingredients and Method
For every 1 L of raspberry juice, you will need:
1 kg sugar
1 tsp of tartaric acid (can be bought online on amazon.com or even at grocery stores).
Wash freshly picked raspberries, and place them in big bowl
Start breaking (somewhat mashing), with your palms, to produce the juice
Add in sugar a little at a time and some water (just enough, optional, only if you'd like to produce a little thinner syrup), stir to combine.
Add in tartaric acid, stir, and let rest mixture, covered with a thin clean cloth overnight, in a cool place.
Filter juice mixture using a cheese cloth or thin tulle and allow to drain well (this takes hours or even a day long).
Your syrup is ready to be stored in bottles.
To serve: pour syrup into a glass and add water and ice, or just cold water.