Raspberry syrup made in the coziness of our kitchen almost in the flash of an eye. Well, filtering the thing through may take some time but worth the try!
Raspberries apart from being tasty little things, they are full of precious vitamins and minerals that are so good for our body. What keeps our body healthy will make our soul happy too. That’s why gardening is such a healing thing to do.
Sure enough, flowers are beautiful but they are more beautiful if they bear fruit at some point too. Or is this just letting the inner foodie a bit too much out?
Anyway, not all of us have the privilege to pick our own raspberries from our own garden, however raspberries grow well in containers too. Placing them on a balcony in a sizable pot will be enough for the plant to yield a bit of fruit (given that, we aren’t leaving them there for a month in the middle of summer without water).
Of course, if we are rather run 5k in the morning to keep our stress hormones on an acceptable level instead of digging the soil and weeding the plants that’s totally understandable too. Not everybody is cut from the same cloth.
Not having a garden full of vegetables or fruits means that there is no need to can them or find a way to store them in some sort of still edible way for the winter months. With the advance of technology, we now have the way of keeping food edible without changing much of their texture or taste.
Unfortunately, during the decades that brought us to this blessed present we have acquainted ourselves with a quite nasty substance that is really hard to get rid of. Sugar is governing our life since we have first tasted it and we have arrived to a point where we put sugar in everything we consume even if it’s not necessary at all.
The common misconception is that sugar is needed to preserve canned food which is only a half-truth as sugar is only necessary for keeping the texture and color of the canned goods. Without sugar, jams or canned fruits will still be edible given that the correct procedure is followed, only it may not look that fancy after a longer period of time.
The same is true with any syrup, albeit the very definition of syrup is sugar dissolved in water, we don’t necessarily need to uniformize the natural taste of fruits with a homogeneous sugar flavor.
That’s the problem with shop bought syrups and jams nowadays. They all taste the same with no trace back to the original aromas of the fruits. Well, it is understandable in some way that food companies don’t want distinguishable flavors for their products as they aren’t in the wine business building brands on sunshine and age.
Luckily, we can make our own whenever we like without much hassle and lot less effort than it seems necessary. Making raspberry syrup will require some sort of swivel to keep the seeds out of our final bottle.
Not as a couple of seed here and there would be a big problem but those little things can cause much trouble in a narrow-mouthed bottle ruining our perfect decoration lines. So, a dense sieve or even better a filtering cloth will be essential for bottling syrup.
In case natures in its plainest form seems too harsh at first, there are options to smoothen the journey with our sweeteners of choice at any time.
Ingredients
- 2½ cups / 300g Raspberries
- Honey or sweetener of choice to taste
- ¼ cup / 50g Water
How to make Raspberry syrup
- Put raspberries in a medium size saucepan.
- Pour in water and sweetener as well.
- Put the saucepan on the cooktop on medium heat and bring it to boil whilst stirring it occasionally. When it boils lower the heat and cook it on low heat for about half an hour until it thickens.
- Get a bowl and a sieve to pour juice into the sieve.
- Press juice through the sieve to get the seedless syrup at the end.
- Store syrup in the fridge before using it up. To store it without cooling check out: Canning procedures
Enjoy!
Raspberry is tasty but not the only fruit out there nor should we just stop at making syrups:
Raspberry Syrup – Sugar Free Recipe
Ingredients
- 2½ cups Raspberries
- Honey or sweetener of choice to taste
- ¼ cup Water
Instructions
- Put raspberries in a medium size saucepan.
- Pour in water and sweetener as well.
- Put the saucepan on the cooktop on medium heat and bring it to boil whilst stirring it occasionally. When it boils lower the heat and cook it on low heat for about half an hour until it thickens.
- Get a bowl and a sieve to pour juice into the sieve.
- Press juice through the sieve to get the seedless syrup at the end.
- Store syrup in the fridge before using it up.
Notes
Nutrition
Pin now, Enjoy later!
