Raspberry Syrup for Winter
One of the most popular and delicious syrups. Enjoy! And it's easy to make. This is a wickedly rich raspberry syrup that I usually drizzle over ice cream or pancakes. It's best made with fresh raspberries, though I think frozen berries would work too — just cut back on the water in that case.
Anya
Recipe author
Raspberry Syrup for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
54 g
213 kcal
GI:
9
/
0
/
91
- Raspberry syrup is quite simple to make. Pick over the raspberries, wash them, and pat them dry. Crush the berries in a container and add the water. As you can see from the amounts, use about 3 cups (750 ml) of water per 2 lbs (1 kg) of raspberries. If you're using frozen raspberries, reduce the water or strain the thawed berries well. Let the mixture sit for a day, stirring now and then. Strain the raspberry juice, add the sugar and citric acid, and leave it again for a day, stirring occasionally. Boil the mixture for one minute, then pour your finished raspberry syrup into bottles. The syrup keeps in the fridge for quite a while. As you can see, despite the fairly long process, there's nothing complicated about it at all.
Caloric content of the products possible in the composition of the dish
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
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