raspberry simple syrup
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raspberry syrup recipe
Let the sugar do the work for you 🤝🏻
This is possibly the easiest way to make a fruit syrup that I’ve ever come across. Back when I was experimenting with Oleo saccharum, I wondered if the same process would work for fresh fruit. In the past I was cooking fruit with plain syrup, or using the juice of the fruit with sugar to create a final product that tasted ‘cooked’ or ‘stewed’.
To my delight, the same mechanism that creates oleo saccharum also works on fresh fruit, allowing you to preserve that fresh flavor and intensity.
Turns out, Koreans have been using this technique forever, referred to as Cheong where they then turn the resulting sweet syrup into their favorite beverages. How neat.
Ingredients
300g of fresh raspberries
300g of sugar (I used cane)
Yield: 250ml
Steps
Smash raspberries into a juicy pulp, top and fold in sugar. Let rest in a container in the fridge for up to 72 hours, stirring and agitating daily to fully incorporate the sugar.
Strain out solids, store in your preferred container for up to 2 weeks.
