20 lines
794 B
Markdown
20 lines
794 B
Markdown
Raspberry Syrup
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**Raspberry Syrup:**
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- 1 part raspberries
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- 1 part simple syrup
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Blend and strain
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**Alternative**
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- 4 parts raspberry
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- 2 part sugar
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- 1 part dry white wine or rose
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Cover the raspberries with sugar and wine in a bowl and let macerate at room temp for three hours. Blend with immersion blender. Let sit for three more hours, then blend again and fine-strain. Refrigerate. Should keep at least one month.
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**Alternative 2**
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If you have a sous vide machine, make a 500g batch of simple syrup and then put 250g of raspberries in a ziplock/vacuum seal bag and let cook for 2 hours at 135 Fahrenheit. A lot easier and you won’t get the bitterness / jam taste of overcooked berries and ground up seeds. Also makes the syrup a crystal clear red that colors the cocktail. |