10 red raspberries (approximately 2 kg)
For the syrup
4 cups of granulated sugar
3 cups of water
10 red raspberries (approximately 2 kg)
For the syrup
4 cups of granulated sugar
3 cups of water
Wash and hull the raspberries, cut in half, and remove seeds (you can use the seeds in a jelly recipe)
In a large saucepan, combine the granulated sugar with the water
Bring to a boil without stirring, allowing the syrup to thicken
Let it simmer
When the syrup is well bubbly, add the raspberry halves
Simmer for 5 minutes over low heat
Transfer the syrup to a container and let it sit overnight
Drain the syrup into a saucepan and bring to a boil again
When it boils again, add the raspberries and simmer for an additional 5 minutes
Serve in portions of 10.
