John Myers
Ingredients for 1 servings:
- 1.7 kg rhubarb
- 1.7 kg raspberries
- 1 kg sugar
- 2 lemons
- 4 tbsp sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes
The specified amount yields approximately 2.5 liters of syrup, which, when diluted with water, makes a delicious drink. First, remove any leaves and stalks from the rhubarb and cut into 2-3 cm long pieces. Frozen raspberries can be used instead, as rhubarb and raspberries have different harvest times. Layer the rhubarb and raspberries alternately in the steam juicer, distributing a tablespoon of sugar between each layer (4 tablespoons in total). The specified amount of fruit yields approximately 4 to 4.5 liters of juice. Place the juice, sugar, and juice of the two lemons in a saucepan and reduce by half, skimming off any foam regularly. If you don’t have a large enough pot, you can first reduce the entire amount of sugar, the juice of the two lemons, and the amount of juice that fits in the pot, then gradually add more juice. Caution: When the juice boils, it will foam, so you should fill the pot no more than halfway! Pour the finished syrup into hot, rinsed glass bottles and seal the bottles immediately. The syrup will keep unopened for at least one year. Opened bottles should be refrigerated, where they will likely keep for another month.
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