Raspberry Syrup
Source:
Unsourced
2
cup
raspberry
Ingredient: raspberry
What it is: FruitFruit of a multitude of plant species in the subgenus Idaeobatus of the genus Rubus; the name also applies to these plants themselves. The name originally referred to the European species Rubus idaeus (with red fruit) still used as its standard English name.
2
table-spoon
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1 1/2
cup
sugar
Ingredient: sugar
What it is: AdditiveMany 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1/2
tea-spoon
lemon
juice
2 1/2
cup
water
Ingredient: water
What it is: AdditiveUbiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.
Combine the raspberries, 2 tablespoons of sugar and 1 cup water in a saucepan and cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
Add 1 1/2 cups cold water and the lemon juice. Bring to a boil, then turn down to a simmer and cook for 15 minutes. Skim off the foam that bubbles to top. Then strain the through a cheesecloth-lined strainer in a bowl. Return the liquid to the saucepan and add 1 1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator.
