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Fantastic homemade raspberry syrup that you make from just 1 cup of raspberries. From this amount you get 1.5 l of amazing syrup without chemicals or E-numbers.
Raspberry syrup
We need:
- 1 cup raspberries (250 ml) – home-grown or wild
- 80 raspberry leaves
- 850 ml water
- 1 tablespoon citric acid
- 1 kg sugar
Method:
Put the raspberries, water and leaves (I pick the young ones, so we add more of them because they are smaller, but if there are more, that’s fine) into a pot and let simmer for 10 minutes from the boil.
Then strain through a cloth and squeeze well.
Add the sugar and citric acid to the raspberry-and-leaf juice and simmer for about 8–10 minutes. Then fill into bottles through gauze (ideally ones that previously held alcohol) and cork them. No need to sterilize – the sugar and citric acid will preserve the syrup and prevent it from spoiling.
I mostly fill into alcohol bottles — don’t rinse them. After a while it may start to turn slightly jelly-like, but just shake the bottle and it’s perfect again.
The syrup is excellent; it smells and tastes wonderfully of raspberries.
From this amount we have 1.5 l of perfect homemade syrup. We use it for lemonades and sweetening like a regular syrup – you really need very little, the syrup is sweet and delicious.
