Raspberry Syrup

Yield

Yield

1500 ml

Prep ingredients

• 536 g Fresh Raspberries
• 1071 g White Sugar
• 536 g Hot Water
• 4 g Citric Acid

Instructions

Prep Time: 3 hours Method: 1. Weigh out all ingredients 2. Combine sugar, acid, and berries in a vacuum bag and seal completely 3. Massage bag to break up raspberries and sugar and leave for 1-2 hours for sugar to dissolve 4. Once sat, snip the corner of the bag and pour in water 5. Shake bag to dissolve remaining sugar 6. Strain through a fine mesh sieve pushing to extract as much liquid as possible 7. Bottle, label, and refrigerate Shelf Life: Sealed: 3 weeks Open: 1 week