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 VANILLA POD, 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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