Raspberry syrup is a fragrant, tasty addition to pancakes, fritters, drinks and morning porridge, which is easy to prepare at home.
Ingredients
Raspberry 400 g
Water – 200 ml
Sugar – 450 g (if necessary)
Cooking process
Homemade natural raspberry syrup is a wonderful treat that will not leave anyone indifferent. Prepared without thickeners and preservatives, fresh or frozen raspberries, water and sugar, the syrup turns thick, viscous and at first sight captivates with its luxurious ruby color and appetizing aroma. Simple and unpretentious in cooking, homemade raspberry syrup is truly an indispensable assistant in the kitchen. Saturated, fragrant, sweet, he is able to turn into a delicacy even the most boring oatmeal porridge, and what to say, as a supplement to pancakes and fritters, for impregnating cakes and pies – it is beautiful. Try it!
Prepare the ingredients in the list.
Place raspberries in a saucepan and pour cold water. Add water in such quantity that it barely covered berries of a raspberry.
Bring the mixture to a boil, reduce the heat so that the water constantly weakly boils, and cook raspberries for 10 minutes, in order for the berries to give away its flavor, color and taste.
Then strain the mixture, separate the berries and gently squeeze them. You can wipe the berries through a sieve, but in this case the ready syrup will not be transparent.
Measure the amount of the resulting raspberry broth. Place the broth again in a saucepan and add sugar. To obtain a thick syrup, sugar should be one and a half times more than liquids. I got 300 milliliters of raspberry broth, so I add 450 grams of sugar.
Mix the ingredients and bring the mixture to a boil. Then reduce the heat and cook the syrup for 5 minutes, taking off the resulting foam.
Turn off the heat and cool the syrup. Then pour the syrup into a sterilized, hermetically sealed container and place in the refrigerator for storage.
The standard shelf life of homemade raspberry syrup is 2 weeks. For longer storage or storage in unstable temperature conditions, containers with syrup must be further sterilized in boiling water for 10-15 minutes and rolled using sterilized covers.
The raspberry syrup is ready.
Raspberry syrup
Raspberry syrup is a fragrant, tasty addition to pancakes, fritters, drinks and morning porridge, which is easy to prepare at home.
Ingredients
Raspberry 400 g
Water – 200 ml
Sugar – 450 g (if necessary)
Cooking process
Homemade natural raspberry syrup is a wonderful treat that will not leave anyone indifferent. Prepared without thickeners and preservatives, fresh or frozen raspberries, water and sugar, the syrup turns thick, viscous and at first sight captivates with its luxurious ruby color and appetizing aroma. Simple and unpretentious in cooking, homemade raspberry syrup is truly an indispensable assistant in the kitchen. Saturated, fragrant, sweet, he is able to turn into a delicacy even the most boring oatmeal porridge, and what to say, as a supplement to pancakes and fritters, for impregnating cakes and pies – it is beautiful. Try it!
Prepare the ingredients in the list.
Place raspberries in a saucepan and pour cold water. Add water in such quantity that it barely covered berries of a raspberry.
Bring the mixture to a boil, reduce the heat so that the water constantly weakly boils, and cook raspberries for 10 minutes, in order for the berries to give away its flavor, color and taste.
Then strain the mixture, separate the berries and gently squeeze them. You can wipe the berries through a sieve, but in this case the ready syrup will not be transparent.
Measure the amount of the resulting raspberry broth. Place the broth again in a saucepan and add sugar. To obtain a thick syrup, sugar should be one and a half times more than liquids. I got 300 milliliters of raspberry broth, so I add 450 grams of sugar.
Mix the ingredients and bring the mixture to a boil. Then reduce the heat and cook the syrup for 5 minutes, taking off the resulting foam.
Turn off the heat and cool the syrup. Then pour the syrup into a sterilized, hermetically sealed container and place in the refrigerator for storage.
The standard shelf life of homemade raspberry syrup is 2 weeks. For longer storage or storage in unstable temperature conditions, containers with syrup must be further sterilized in boiling water for 10-15 minutes and rolled using sterilized covers.
The raspberry syrup is ready.