How to make
For this purpose, we use well-ripened fruits.
We clean raspberries from the stems and wash them in a colander under running cold water.
We pour the strained and still wet fruit into a glass container / pan with high walls.
We sprinkle them with powdered sugar and pour water with squeezed lemon juice, so that they maintain their their color.
Cover the dish with cling film and put it in the fridge for 48 hours.
We stir the fruits several times with a wooden spoon, and it is not a problem to crush them.
Before we put them in the juicer, the fruit should be left at room temperature for a few hours.
Then we strain the syrup collected in the pan.
We put the remaining fruits in the machine and squeeze their juice.
To the obtained amount I add the same amount of sugar and dissolved citric acid.
Heat briefly at a moderate temperature to dissolve the sugar and remove the pan from the heat.
The less the syrup undergoes heat treatment, the more valuable vitamins, antioxidants and fiber will be preserved in it.
We close the syrup in clean and dry bottles, which we store in a dark and cool place.
The best option is to pour them into 17 fl oz (500 ml) bottles and store in the freezer.
