Raspberry syrup

Name: Raspberry syrup
Prep time: 15 min
Total time: 15 min
Yield: 1 porție
Cuisine: Românească
Ingredients: 10 kg raspberries; 5 kg sugar; 500 ml lemon juice — the amount for the whole batch

Raspberry syrup, made from the juice released by fruit macerated overnight with sugar.

Prep time: 15 minCook time: Until it reaches the consistency you wantChilling time: Macerating: Overnight, in the fridgeServings: 1

Classic method

Ingredients

10 kg raspberries
5 kg sugar
500 ml lemon juice — the amount for the whole batch

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10 kg raspberries 5 kg sugar 500 ml lemon juice

How to make it

Wash and pick over the raspberries. Weigh the fruit and the sugar.
In the evening, sprinkle the sugar over the fruit. Leave it to macerate overnight in the fridge, until juice forms.
The next day, strain the fruit and keep the liquid separately. Divide the lemon juice between the fruit and the liquid; the amount in the ingredients is for the whole batch.
Cook the strained liquid separately, skimming off the foam. Test a cooled sample and stop when it reaches the concentration you want.
Pour the syrup into clean bottles. Once it has cooled, keep it in the fridge. To freeze it, use suitable containers.

The jam and the syrup are made from the same batch, so the ingredients are weighed only once. The amount of lemon juice is for the whole batch. The cooking time depends on the pan, the amount of fruit and the juice you separated. To store it in the cupboard, you need a preserving method validated for this mixture. Storage guide

Nutritional values

Nutritional values can be calculated after weighing the finished jam and measuring the syrup, dividing the sugar between the two products.

Source: From the same batch: Raspberry jam

Part of: Homemade jams and syrups

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Raspberry syrup