Raspberry syrup time!
perfect over ice cream, fruit pies and tinned fruit
good to flavour fruit fools and custard
a sweet addition to yoghurt
great mixed with fizzy water [or white wine] as a summer drink
and untold other uses.
It took me all day to get it finished, but now have several bottles of rich red sweet raspberry syrup ~ and lots more space in the freezer...
gently heat the raspberries in a pan over a low heat to release the juice,
pressing the fruit with a wooden spoon to break it down.
Pour all into a jelly bag and leave to drip for four to six hours
Compost the pulp and keep the juice,
measure your juice &
to every 600ml add 350g of sugar
[adjust this according to taste and the sweetness of your fruit,
but do not reduce it too much or your syrup will not keep!]
warm gently until the sugar is completely dissolved
then simmer for 15 minutes
and pour into sterilised bottles
This will keep for a couple of months
but should be refrigerated once opened