Raspberry Syrup


  • raspberries
  • sugar


Wash fruit and drain thoroughly. Put into large basin and stand over saucepan of boiling water, then heat slowly until juice begins to flow, mashing fruit with a wooden spoon occasionally. Remove from heat and strain through a jelly bag. Transfer pulp to a clean linen cloth, fold over ends and twist to extract as much juice as possible. Measure juice and add ¾ lb. sugar to every pint. Stir thoroughly over gentle heat to dissolve sugar. Bottle, cork, sterilize and seal.