Raspberry syrup i

1 serving


Put ripe raspberries in porcelain dishes, rub well and pour into a jar. Cover the jar with gauze and put in the sun for several days. Raspberries will roam. When the juice starts to peel, plant it through gauze and weigh it. Take 800 g of sugar for 1 kg of juice and boil it with 100-200 g of water in enameled dishes for 15-20 minutes. Remove the scale from the syrup with a wet brush. Add the raspberry juice to the finished sugar syrup and boil for 20 minutes over low heat, i. e. until all the foam is gone. Bottle warm raspberry syrup, seal them tightly and put in hot water. Consume raspberry syrup with sparkling water.