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- Raspberry Syrup
Raspberry Syrup
Ingredients
Step by step process
Preparing the Raspberries
- 1
Carefully sort through the raspberries, remove stems, leaves and any moldy pieces, then briefly rinse them under cold water in a colander so they don't get crushed.
- 2
Let the raspberries drain and transfer them to a larger pot with a thick bottom, giving them enough room for cooking.
Cooking the Syrup
- 3
Add 500 ml of water to the raspberries, bring to a gentle boil over low heat and cook, stirring occasionally, for about 8-10 minutes until the raspberries have released all their juice and begin to break down.
- 4
Remove the pot from the heat and press the contents through a fine sieve into a clean pot. gently press the softened raspberries with a spoon to extract as much juice as possible, but do not force the seeds through the sieve.
TIP:Press soft fruit gently through a sieve to extract the maximum juice. Don't push the seeds through, they contain bitter compounds that spoil the taste and appearance of the final purée or syrup.
- 5
Return the raspberry juice to the stove, add 800 g of granulated sugar and 3 tablespoons of lemon juice, and heat over medium heat, stirring constantly, until the sugar has completely dissolved.
- 6
Then bring the syrup to a gentle boil and cook for another 10-12 minutes until it thickens slightly. regularly skim off any foam forming on the surface so the syrup stays clear and beautifully red.
Filling and Storage
- 7
Meanwhile, sterilize jars or bottles with lids either in the oven at 120 °C for 10 minutes, or pour boiling water over them and leave them upside down to drain on a clean towel.
- 8
Using a ladle and funnel, immediately fill the prepared jars with the hot syrup, leaving about 1 cm of space from the top, and seal tightly with the lids right away.
- 9
Turn the sealed jars upside down and leave to cool completely, this creates a vacuum that will keep the syrup for several months in a cool, dark place.
TIP:After closing the hot jar, immediately turn it upside down (lid-side down) and let it cool for 2-3 hours. The hot contents will create a vacuum that pulls the lid tight to the jar. You'll know the seal is correct when you hear a popping sound when opening it.
Serving
- 10
For a classic raspberry lemonade, dilute the syrup at a ratio of about 1 part syrup to 6-8 parts cold still or sparkling water, add ice, a slice of lemon and fresh mint.
- 11
The thick syrup can also be drizzled over pancakes, crêpes, vanilla ice cream or cottage cheese, or stirred into cocktails and homemade desserts.
More tips:
If you want to store the syrup at room temperature for even longer, increase the sugar ratio to 1:1 relative to the juice, a higher sugar content acts as a natural preservative.
Instead of pressing through a sieve, you can let the juice drain naturally through a muslin cloth or cheesecloth, the syrup will be perfectly clear, but bear in mind that draining takes several hours.
Nutritional values
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Topic: Czech Cuisine
