July 8, 2013

Red Raspberry Syrup

Red Raspberry Syrup

2 cups fresh red raspberries

1 1/2 cups cane sugar, plus 2 tablespoons

1/2 teaspoon freshly squeezed lemon juice

Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. 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 lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.

Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 1/2 cups sugar and 1/2 teaspoon butter (to prevent foaming). Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat, pour into sterilized glass bottles or canning jars, wipe rims and hand-tighten caps.

Refrigerate in tightly sealed container for up to 3 weeks, or process in water bath for 10 minutes.

About 2 1/2 cups