Simple syrups are....well...Simple to make....hahah!!! Seriously, putting all jokes aside, to make a simple syrup you add 1 cup of sugar to 1 cup of water. I prefer a sweeter syrup so I add 2 cups of sugar to 1 cup of water. The best way to make this is to get a large mason jar and pour in your sugar, then add your hot water and shake until the sugar is completely dissolved then add 1oz of Vodka to every 16oz of syrup to extend the shelf-life. Refrigerate and enjoy!
Although this is great, today's blog is about Raspberry Syrup. Homebargirl has a great blog about how to make this syrup and I'm going to basically copy and paste her recipe here for you because she does a fantastic job at explaining the process; plus she has a great sense of humor in her blog. I will provide my notes and options along the way. Why reinvent the wheel when all you need to do is smooth out the edges a little bit to make the ride better!
Yer gonna need:
- 1 cup freshly washed Raspberries
- 1/2 cup Cane Sugar (white granulated sugar)
- 1/2 cup Water
- 1/4 tsp Lemon Juice
- Add Raspberries, Sugar and Water to a pot. (HomebarGirl states that you should gently muddle Raspberries; I don't when i make it breaking up the seeds can introduce oil into your syrup and a little bitterness as well, plus its messy to strain/ clean up)
- Turn heat on low and bring to just below boiling, stirring occasionally.
- Reduce heat and simmer for around 15 mins, stirring often. (You really don’t want it to boil or you’ll lose the brightness from the Raspberries..you can also turn off the heat entirely and let it steep)
- Remove from heat, add Lemon juice and stir until it has mixed in.
- Strain through cheese cloth into an airtight container and cool.
- Will keep in the fridge for approx 2 weeks
- To extend the shelf-life add 1oz of Vodka to every 16oz of syrup. I get about 6 to 8 weeks out my syrups when i do this.
Enjoy and thank you Homebar Girl for a great explanation.