Bo Friberg

Raspberry Decorating Syrup

Preparation info
  • Yield: approximately

    1¾ cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound (455 g) raspberries, fresh or IQF
  • 1 cup (240

Method

  1. Puree the raspberries. Strain the puree through a fine mesh strainer to remove the seeds; there should be approximately 1 cup (240 ml) raspberry juice. If not, add water as needed.<