Raspberry Syrup

Crush the raspberries with the water.

Stretch gauze cloth between a stool, put quantity and drain the juice into a large enough bowl for several hours.

Or juice raspberries in elt. Juice raspberries in a juicer and filter through the gauze cloth. The yield is then higher.

Weigh out 400 g sugar per 1/2 l juice, bring to the boil very briefly while stirring, skim and bottle. If boiled too long, you get raspberry jelly.

Tip: In the same way, you can also cook currant syrup (red or possibly black), blackberry and cherry syrup (+pomegranate!).

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