To prepare raspberry syrup for the winter, you need a rich harvest of berries. If you have no problems with raspberries, buy sugar. In the summer it needs especially a lot. After all, this ingredient goes not only in raspberry syrup.
In the sultry time of berry harvest, I want to cook a lot of sweet jam. However, raspberry is a berry that ripens quickly, which means that it is first of all necessary to process it. Raspberry syrup in the winter will remind you of hot summer days with aromas of flowers and freshly cut grass. Summer will return to you in the middle of winter. For the sake of this, it is worthwhile to devote some time to preparing sweet syrup.
Raspberry Syrup Recipe
The list of ingredients:
- very ripe and fragrant raspberries - 1 kilogram;
- pure water - half a glass;
- sugar - 800 grams.
Step-by-step cooking technology
- Fresh berry for raspberry syrup must be sorted, remove small bugs and other garbage can that have penetrated into it. Wash raspberries in cold water. Let it drain its surplus.
- In a saucepan that has a thick bottom, pour our raspberries. Then add the whole sugar rate. Lightly mix sugar and raspberries. Leave the mixture for a couple of hours so that the sugar drove the juice out of the berries.
- After two hours, add the entire norm of water, move the pan with the sweet berry contents to the stove. Cook over moderate heat. Do not forget to mix the mass very delicately with a wooden spoon or spatula (funky).
- The cooking process should continue until the berries are softened. This will take about twenty minutes from the beginning of the boiling mass for raspberry syrup. Be sure to descale raspberries.
How to make syrup
When the mass of berries is ready, our task is to get syrup from it. To do this, install a strainer (not plastic) on another dish. It can be a smaller saucepan or a cup. Pour into a sieve everything that was cooked in a pan. Juice will immediately drain into another bowl.
However, we need to speed up and streamline the process. To get rid of raspberry seeds in our syrup, carefully rub the cooked sweet berries with a wooden spoon. The whole syrup is stacked wherever needed, and the raspberry seeds remained in the strainer. They can already be thrown away.
We put the resulting syrup on the stove again and boil it for five to ten minutes over medium heat. We count time from boiling. Now the syrup is really ready. We pour it into small jars and cover with screw tin lids.
Dishes for storing raspberry syrup prepared for the winter should be sterilized.
Turn the filled jars upside down and put on a rolled blanket or blanket. On top of them, you also need to wrap a blanket. Only after the raspberry syrup in the banks has completely cooled down, we will remove it in a dark place for storage until winter.
Raw syrup stored in the refrigerator
This recipe suggests that raspberries not be cooked. Sugar should be taken exactly as much as juice squeezed out from the berries.
The berries must be rubbed through a sieve so that they give their juice for syrup. Then weigh the juice on a kitchen scale and measure exactly the same amount of sugar. Pour sugar into raspberry juice.
The following is a very responsible procedure for dissolving sugar in raspberry puree. If you do this with a spoon, it will take a very long time to interfere. It will be much more convenient if you use the help of a mixer. You need to mix the mashed potatoes with sugar using the lowest revolutions of the device so that there is not much air in the final product. Mixer operation should continue until the sugar grains are completely dissolved. When this happens, the syrup is ready. Pour it into sterile jars and tightly cover with sterile lids. This fragrant natural syrup can only survive in a refrigerator.