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Fantastic homemade raspberry syrup that you make from just 1 cup of raspberries. From this amount you’ll get 1.5 l of amazing syrup without chemicals and E-numbers.
Raspberry syrup
We need:
- 1 cup of raspberries (250 ml) – homegrown or wild
- 80 raspberry leaves
- 850 ml water
- 1 teaspoon of citric acid
- 1 kg sugar
Instructions:
Place the raspberries, water and leaves (I pick the young ones, so I add more since they’re smaller, but if there are more that’s fine), all into a pot and let simmer for 10 minutes after it reaches a boil.
Then strain through a cloth and squeeze well.
Add the sugar and citric acid to the raspberry and leaf juice and cook for about 8–10 minutes. Then fill into bottles through cheesecloth (ideally those that previously contained alcohol) and cap/seal them. There’s no need to sterilize – the sugar and citric acid will make sure the syrup keeps and won’t spoil.
I mostly fill into alcohol bottles, which I don’t rinse. After a while it may start to become a bit jelly-like, but just shake the bottle and it’s perfect again.
The syrup is excellent, it smells and tastes beautifully of raspberries.
From this amount we have 1.5 l of perfect homemade syrup. We use it for lemonades and for sweetening like a classic syrup – you really need only a little; the syrup is sweet and delicious.
