● 350 g raspberry
● 250 g sugar
● 320 g water
● juice of 1/2 lemon
Wash the raspberry well and then drain.
In a large pot, put the water and sugar and boil for 25-30 minutes on medium heat until the syrup thickens.
Once the syrup is ready, add the raspberry and the lemon juice and boil all together for 3 minutes without stirring, so as not to break the raspberry.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Store in sterilized jars.
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