Friday, May 28, 2010

Raspberry Lime Syrup

Mix it with lemon-lime soda and have a raspberry lime rickey. The recipe makes just a bit over a pint. It didn't seem worth canning. If you decide to do a couple half pints, run it through a water-bath canner for 5 minutes.

You Will Need:

(about) 1 1/2 lbs. fresh raspberries

1 1/2 cups sugar
1/4 cup corn syrup
2 tablespoons lime juice
Place berries in a pot and crush with a potato masher. Add just enough water to keep it from scorching. Boil gently for about ten minutes. Drain through a jelly bag, or layers of cheesecloth in a sieve over a bowl. Let drain slowly-about 30 minutes.

In a large saucepan, mix juice with sugar, corn syrup and lime juice. Bring to a full rolling boil. Boil one minute longer. Pour into sterilised jars. If canning, seal and process in a water bath canner for 5 minutes. If not, let cool, then cover and store in the fridge. Makes about 1 1/2 pints.

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