Raspberry Syrup

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Method

Squeeze fresh raspberries through double muslin, and add to every pint/500ml juice a syrup made from 1 pint/500ml water and 1lb/450g sugar. Boil the mixture, then simmer for an hour. When cold, bottle and cork down, or put into preserving jars, and sterilize. This makes a delicious drink with water or soda water, or can be used to flavour winter puddings, or to use on sponge puddings.

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