Homemade raspberry syrup

Homemade raspberry syrup
  • 4 Cup raspberry
  • 2 Cup sugar
  • 2 Cup water
  • 2 Tea spoon (tsp) preservative

season: Summer

occasion: 4Kids, 4Family, 4Gift

origin: Traditional (National&Religious)



This is a special recipe takes a little bit more time but it worth, the outcome is very tasty. First wash the raspberry - take care, dont squeeze it. Put the cleaned raspberry in a large bowl and add the granulated sugar. Than take a wood spoon and squeeze, smash it. Cover with dishtowels and set aside on warm, airy place for 2 days (I used to store on yard). 3-4 times mix it and after 2 days purify the raspberry pulp on a filter, remove the seeds. At the end add the water to remained pulp and filter again. This light raspberry juice needs to add the syrup too. Than take a pot and boil the syrup for 5-10 minutes. As boiling fill into a sterilized glasses, add the peck of preservative on top and close it. Than put the hot bottles together, cover with a coat and repose for a day, let it cool down slowly. Approx you will get 2.5 liter syrup. Prepare a lemonade in 1 syrup : 4 water proportion.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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