Raspberry syrup: 3 recipes at home

Raspberry syrup recipe without water

Ingredients

  1. Fresh raspberry juice – 1 liter

  2. Sugar – 1,25 kg

Method of preparation

  1. Crush the prepared raspberries (you can use a meat grinder), filter through a double layer of gauze.

  2. Measure the resulting juice and add sugar in proportion to 1 liter of juice 1,25 kg of sugar, or in a ratio of 1 to 1, depending on the sweetness of the berry.

  3. Combine everything in one pan and heat, after complete dissolution of sugar, add citric acid.

  4. Boil well, remove the foam with a slotted spoon.

  5. Filter through sterile gauze, pour into sterile jars and close tightly or roll up.

Alternative recipe without water

Ingredients

  1. Raspberries – 2 kg

  2. Sugar – 2 kg

  3. Citric acid – 8 g

Method of preparation

  1. Crush the prepared raspberries (you can use a meat grinder) and filter through a double layer of gauze.

  2. Add sugar to the resulting juice.

  3. Warm up, after complete dissolution of sugar, add citric acid. Boil well, remove the foam with a slotted spoon.

  4. Filter through sterile gauze, pour into jars, roll up and set aside in the room where you store all your blanks for the winter. Jars / bottles with raspberry syrup do not require subsequent additional pasteurization.

Raspberry syrup with water recipe

Ingredients

  1. Raspberries – 400 g

  2. Water – 200 ml

  3. Sugar – 450 g (as needed)

Method of preparation

  1. Place the raspberries in a saucepan and cover with cold water. Add enough water to barely cover the raspberries.

  2. Bring the mixture to a low boil and simmer the raspberries for 10 minutes to release their aroma, color and flavor.

  3. Then strain the mixture, separate the berries and squeeze them gently. You can rub the berries through a sieve, but in this case, the finished syrup will not be transparent.

  4. Measure the amount of the resulting raspberry broth. Put the broth back into the pot and add the sugar. To obtain a thick syrup, sugar should be one and a half times more than liquid. The recipe turned out 300 milliliters of raspberry broth, so 450 grams of sugar is added.

  5. Mix the ingredients and bring the mixture to a boil. Then reduce the heat and simmer the syrup for 5 minutes, removing the resulting foam.

  6. Turn off the heat and cool the syrup.

  7. Pour the syrup into a sterilized, airtight container and place in the refrigerator for storage.

  8. The standard shelf life of homemade raspberry syrup is 2 weeks.

Relevance: 04.03.2015

Tags: Syrup Recipes

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