Composition / ingredients
Cooking method
The recipe for raspberry syrup is quite simple.
Raspberries should be sorted, washed and dried.
Then the berries are crushed in a container and water is added. As can be seen from the composition, about 750 ml of water should be added to 1 kg of raspberries. If you use frozen raspberries, then the amount of water should be reduced or the melted raspberries should be carefully filtered.
We leave the resulting mixture for a day, stirring occasionally.
Strain raspberry juice, add sugar, citric acid and leave again for a day, stirring occasionally.
Boil the resulting mixture for a minute, and then pour our ready-made raspberry syrup into bottles.
The resulting syrup can be stored in the refrigerator for quite a long time.
As you can see, despite the rather long cooking process, there is absolutely nothing complicated about it.
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
