Recipe: How to Make Strawberry or Raspberry Syrup

SUMMER: Strawberries with a Raspberry and Mint Sauce | Heat in The Kitchen | Fruit | | Dessert or Breakfast | Vegetarian Recipes

Suffering from a glut of strawberries? Or raspberries? No problems. Make strawberry or raspberry syrup.

Feel free to browse recipes from our Retro Recipes series. Or to browse our Strawberry recipes here and here. Or you might like to browse Drinks recipes here and here. Check out our easy Summer recipes here and here.

Strawberry or Raspberry Syrup

from A Glut of Strawberries and Soft Fruit, Ann Carr, 1988

For drinks with mineral water or champagne, over icecreams, for flavouring in milk shakes and yoghurt drinks.

500g strawberries or Raspberries, hulled and cleaned 750g sugar (i.e. ratio of 1:1.5 fruit to sugar) 1 cinnamon stick (optional)
1 Tblspn curacao or other liqueur (optional) 2 Tblspn best wine vinegar (e.g. a good balsamic or wine vinegar)

Place the fruit in a deep bowl or jug and leave in a warm place such as the back of the stove or in a cool oven for 2 – 3 hours. Add the sugar and cinnamon stick, liqueur and vinegar, mix well and leave in a cool place overnight. Pour into a pan and heat very gently until all sugar is dissolved. DO NOT BOIL. Strain off the syrup, pour into sterile bottles and cork. Store in the fridge.

If you do accidentally boil the fruit it will turn to jam or toffee. No great problem! Use on bread or over icecream, pancakes, muffins, poached fruit, bananas, ………

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