To prepare a delicious and natural raspberry syrup, start by carefully washing the fresh raspberries under a stream of cold water. Make sure all the fruits are free of impurities and any insects, then let them drain in a colander. It is essential that the raspberries are well-drained to avoid diluting the syrup. Once drained, place the raspberries in a large container with a capacity of at least 10 liters, which should be spacious enough to allow for mixing the ingredients.
Add boiled and then cooled water, lemon salt, which will add a note of acidity and help preserve the syrup, and salicylic acid, which should be previously dissolved in a little cold water. Carefully homogenize the mixture, gently crushing the fruits with a spatula or wooden spoon. This step will release the juice from the raspberries, thus contributing to the flavoring of the syrup. Let the mixture sit at room temperature for 24 hours, so the flavors can combine and intensify.
The next day, add the sugar, mixing well to ensure it dissolves completely. It is recommended to stir occasionally to speed up the dissolving process and to prevent sugar crystals from forming. Let the mixture sit for another 24 hours. After this period, you will notice that the syrup has begun to acquire a denser consistency and a vibrant color.
On the third day, it is time to strain the mixture using double cheesecloth to separate the fruits from the syrup. Make sure to extract as much liquid as possible, squeezing the cheesecloth well to avoid losing any delicious aroma. The resulting syrup can be bottled into sterilized bottles, which you can cap to keep fresh. Don’t forget to label the bottles with the preparation date and contents, so you can easily identify them later.
On the other hand, the drained fruits can be transferred to sterilized jars, and the obtained syrup is poured over them, ensuring that the raspberries are completely covered. Cap the jars, label them, and store them in the pantry. This delicacy will not only preserve the taste but also all the nutrients of the raspberries for a long time, even 2-3 years. Thus, you can enjoy the flavor of summer at any time of the year by adding raspberry syrup to drinks, desserts, or simply savoring it with mineral water.
Add boiled and then cooled water, lemon salt, which will add a note of acidity and help preserve the syrup, and salicylic acid, which should be previously dissolved in a little cold water. Carefully homogenize the mixture, gently crushing the fruits with a spatula or wooden spoon. This step will release the juice from the raspberries, thus contributing to the flavoring of the syrup. Let the mixture sit at room temperature for 24 hours, so the flavors can combine and intensify.
The next day, add the sugar, mixing well to ensure it dissolves completely. It is recommended to stir occasionally to speed up the dissolving process and to prevent sugar crystals from forming. Let the mixture sit for another 24 hours. After this period, you will notice that the syrup has begun to acquire a denser consistency and a vibrant color.
On the third day, it is time to strain the mixture using double cheesecloth to separate the fruits from the syrup. Make sure to extract as much liquid as possible, squeezing the cheesecloth well to avoid losing any delicious aroma. The resulting syrup can be bottled into sterilized bottles, which you can cap to keep fresh. Don’t forget to label the bottles with the preparation date and contents, so you can easily identify them later.
On the other hand, the drained fruits can be transferred to sterilized jars, and the obtained syrup is poured over them, ensuring that the raspberries are completely covered. Cap the jars, label them, and store them in the pantry. This delicacy will not only preserve the taste but also all the nutrients of the raspberries for a long time, even 2-3 years. Thus, you can enjoy the flavor of summer at any time of the year by adding raspberry syrup to drinks, desserts, or simply savoring it with mineral water.
Ingredients
For approximately 7.5 liters of syrup: -3 kg of cleaned raspberries -6 kg of sugar -3 liters of water -1 tablespoon of citric acid -1 tablespoon of salicylic acid or preservative