Spicy raspberry syrup

Spicy raspberry syrup

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 170 kcal
, Carbohydrate: 38 g
, Protein: 1 g

Ingredients

7 dl

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Syrup

1 ½ dl water
1 lime, the whole juice
500 g frozen raspberries
230 g sugar
1 cinnamon stick
1 vanilla pod, cut lengthwise
3 cardamom pods
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Utensils

1 bottle of approx. 700 ml capacity

How it's done

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Syrup

Bring the water, lime juice and raspberries to the boil and simmer for approx. 2 mins. Turn off the heat, cover and leave on the hob to steep for approx. 15 mins. Press the berries and the liquid through a sieve.

Bring the juice, sugar, cinnamon, vanilla and cardamom to the boil, stirring constantly. Reduce the heat and simmer for approx. 2 mins. While still boiling hot, ladle the syrup into the clean, warmed bottle and fill to just below the brim, seal immediately, leave to cool.

To serve, dilute approx. 2 tbsp of syrup in approx. 200 ml of water.

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