Raspberry Syrup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- raspberries
- white sugar
- citric acid
Instructions
- Crush the raspberries well by hand.
- Ferment and process as for currant syrup (No. 725), with the same sugar and citric-acid proportions.
- Expect a shorter fermentation than currants, since raspberries have less pectin.