Bo Friberg

Raspberry Decorating Syrup

Preparation info
  • Approximately

    1¾

    cups
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 1 pound (455 g) fresh or IQF raspberries
  • Water, as needed

Method

  1. Puree the raspberries. Strain the puree through a fine mesh strainer to remove the seeds; the result should be approximately 1 cup (240 ml) raspberry juice. If needed, add water.