John Myers
Raspberry Syrup
The perfect raspberry syrup recipe with a picture and simple step-by-step instructions.
- 250 Ml. Water
- 500 Size Sugar
- 1 Lemon, the juice of it
- 2 Cardamom pod
- 200 Size Raspberry seeds or 400 g whole raspberries
- Mix the water with the sugar and bring to the boil. When the sugar has dissolved, remove it from the stove and stir in the raspberry stones. Press down the cardamom pods and also add them to the syrup.
- Let it stand for a day. The next day, pass the syrup through a hair sieve, discard the seeds. Put the syrup in a saucepan and stir in the juice of one lemon and bring to a boil.
- Fill into clean glasses or bottles, close the lid immediately and turn it upside down for 10 minutes. Then turn it over and let it cool down.
- Goes very well with sparkling wine (aperitif) or just a tablespoon. Put in a glass and fill up with cold mineral water, with desserts and much more.
Info about the recipe
- I still had the seeds left over from cooking the raspberry jam and wanted to use them. But of course you can also use whole raspberries, just puree them and add to the syrup.
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