Nothing beats the summer flavour of fresh raspberries. This syrup takes that awesome berry aroma and translates it into a delicious and fragrant, full flavoured syrup. Excellent in cocktails when following the recipe, you can also thicken it up by reducing it over-heat and adding a bit of extra sugar to use it on pancakes or desserts!
- ¾ Cup Water
- ½ Cup Sugar
- ¾ Cup rinsed raspberries (or 100 g)
- Rinse raspberries and remove any leaves or stems.
- In a saucepan over medium-high heat, add the raspberries and the water.
- Bring to a boil and once boiling, bring down to a simmer.
- Cook the raspberries in water for about 15 minutes.
- With a spoon, skim the foam that floats while the raspberries simmer.
- After 15 minutes, the raspberries should have lost most of their colour and the water should be a pink/red colour. After evaporation, you should have around 1 cup of liquid.
- Remove from heat and let soak until fully cooled.
- Using a strainer, strain the raspberries and collect the liquid in a saucepan.
Note: Avoid pressing down on the raspberries as you strain as this will create a cloudy syrup.
- Put the saucepan of raspberry infused water over medium-high heat and add the sugar.
- Skim any extra foam that forms during the second boil.
- Stir until sugar is fully dissolved.
- Remove from heat and let cool.
- Store in a glass container and refrigerate.
- Keeps about 1 week.