For the raspberry syrup, mix the sorted and washed raspberries with the sugar and cover. Refrigerate this mixture for 24 – 48 h, during which time the raspberries will extract their juice.
Filter the mixture through a hair sieve, alternatively the raspberries can be juiced with a centrifuge. Then add the raspberry vinegar, citric acid and boiled water.
Bring the obtained raspberry juice to a boil and pour hot into prepared bottles (washed and rinsed hot). Seal the bottles immediately.
The shelf life of raspberry syrup is more than one year.
Preparation Tip:
In summer, enjoy the raspberry syrup infused with sparkling wine as an aperitif!
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