LOCATION: Recipes >> Preserving >> Raspberry Syrup
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Raspberry Syrup
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Yield: 600 ml
450 g raspberries
1.2 litres boiling water
450 g caster sugar
Crush the raspberries and pour over the boiling water. Stir well
and leave to stand for 24 hours, then strain through a fine sieve
or cloth into a saucepan. Stir in the sugar and boil until syrupy,
then store in screw top jars in the refrigerator.
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