Raspberry Syrup

I was going to use raspberries for some flødeboller I’d try the other day. The choice fell on raspberry syrup, as it ahs a strong flavour and can compete the sweetness of the marshmallow filling. It’s also great to have in the refrigerator for various desserts.

RASPBERRIES SYRUP
2 JARS.

250 G FROZEN RASPBERRIES
425 G OF SUGAR
5 DL WATER
1 ROD VANILLA, SPLIT LENGTHWISE
1 NIP SALT
JUICE OF ½ LEMON

Cook all the ingredients, in addition to the lemon juice, in a pot at medium-low heat.

Let it simmer for 20-30 minutes, while stirring, until the syrup is thickened. If it begins to bubble up and towards the edge, turn down the heat and keep stirring.

Strain the syrup through a fine mesh, to remove seeds.

Season with lemon juice to taste.

Fill the syrup on clean, sterilised jars and keep it in the fridge. It will continue to thicken more.

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