Raspberry Rhubarb Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.7 kg rhubarb
- 1.7 kg raspberries
- 1 kg sugar
- 2 lemon (s)
- 4 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- The specified amount makes about 2.5 liters of syrup, which when diluted with water makes a delicious drink.
- First, if necessary, remove leaves and stems from the rhubarb and cut into pieces 2-3 cm long. Frozen raspberries can be used as raspberries, as the harvest time of rhubarb and raspberries is different.
- Layer the rhubarb and raspberries alternately in the steam juicer and distribute a tablespoon of sugar between the layers (4 tablespoons in total). The specified amount of fruit makes about 4 to 4.5 liters of juice.
- Put the juice together with the sugar and the juice of the two lemons in a saucepan and reduce to half. Regularly skim off the foam. If you don`t have a sufficiently large saucepan, you can first reduce the total amount of sugar, the juice of the two lemons and the amount of juice that fits in the saucepan and gradually add more juice. Warning: when the juice boils, it foams, so you should fill the pot up to a maximum of half!
- Fill the finished syrup into hot rinsed glass bottles and close the bottles immediately. The syrup can be kept for at least one year if unopened. Opened bottles should be kept in the refrigerator and will probably stay there for another month.
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