Raspberry syrup

Ingredients for 1 servings:

• 500 g raspberries
• 1 lemon(s), untreated
• 1 liter of water
• 500 g sugar
• 1 sachet of citric acid or juice of two lemons
• 100 g mint leaves

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 25 minutes

Briefly wash the raspberries and the untreated lemon. Slice the lemon. Then, combine both ingredients with the water in a container with a sealable lid. You could also add a few mint leaves (about 100 g) if you like; this will give the finished syrup a very special flavor. Let the mixture steep for at least 24 hours. Then strain the liquid through a cheesecloth. It’s best to place the cheesecloth in a sieve and place this directly on the saucepan. Try to squeeze the juice from the softened raspberries and the lemon, which should still be in the cheesecloth, by squeezing it with a tablespoon. Now all you need to do is add the sugar and citric acid to the liquid in the saucepan and bring everything to a boil briefly until the sugar has completely dissolved. Then, immediately pour the syrup while it’s still hot. I like to use it to give drinks a raspberry flavor. Cola with raspberry syrup is really delicious. Or you can dilute the syrup the traditional way with mineral water. I’d say it’ll last at least a year. I looked at the bottles from last year and there was no mold or anything like that, and the one I tried still tasted great!