wiki/cocktails/syrups/raspberry-syrup.md

Raspberry Syrup

Raspberry Syrup:

• 1 part raspberries

• 1 part simple syrup

Blend and strain

Alternative

• 4 parts raspberry
• 2 part sugar
• 1 part dry white wine or rose

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.

Alternative 2 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.