Raspberry Syrup
Raspberry Syrup is a syrup with no alcohol in it, used in 2 drinks on this site.
CC BY-SA 4.0 · Cropped, white-balanced, graded and re-encoded to WebP by eXir.
A bottle of raspberry syrup with pulp, labelled with raspberry illustrations
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Composition
Derived from the ingredient records. Every figure here is derived from the ingredient records this recipe names, not measured in a bottle: mass and volume are summed over the lines and the density falls out of the two, using the raspberry's own seedless-purée Form for the fruit's contribution. No acidity is carried, because none is sourced for raspberry: real syrup reads less sharp than this record states.
Used in these drinks
most firstMethod
3 steps · 36mWarm the 300 g raspberry purée with the 300 g granulated sugar in a saucepan, crushing the fruit as it softens, until the sugar has fully dissolved.
Pass the mixture through a fine sieve, pressing the solids to extract the syrup and discarding the seeds left behind.
Cool and bottle.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count, because a preparation is made once and then measured out of.