Raspberry syrup

Raspberry syrup

By
From
The Cocktail Garden
Makes
400 ml
Photographer
Adriana Picker

There’s perhaps no syrup more satisfying to make than your own raspberry syrup. While of course it is great in cocktails, it is also perfect just with soda water (club soda) and a good kick of freshly squeezed lime. And for a slightly more sophisticated non-alcoholic drink, try this raspberry and yuzu soda: combine 30 ml (1 floz) raspberry syrup, 15 ml (½ floz) lemon juice, 15 ml (½ floz) yuzu juice (or more lemon if yuzu is unavailable) and 150 ml (5 floz) soda water in a short glass. Stir gently, add ice and garnish with a slice of lemon.

Ingredients

Quantity Ingredient
500g raspberries
400g caster (superfine) sugar

Method

  1. Combine the raspberries and sugar in a zip-lock bag, jiggling them around in the bag until well mixed. Press out as much air from the bag as you can, then seal it. Let it sit at room temperature for 24 hours, gently pressing from time to time and shuffling the ingredients to help dissolve the sugar. Strain the syrup through a fine-meshed sieve, discarding the solids. The syrup can be stored in a jar or bottle in the refrigerator for up to 1 month.
Tags:
cocktails
cocktail
drinks
seasonal
spirits
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