Raspberryade Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
4 pint: Water,
1 pint: Raspberry syrup,
RASPBERRY SYRUP
2 quart: Fresh raspberries,
2 cup: Water,
2 lbs: Granulated sugar,
Directions:
Place ice in a pitcher or punch bowl. Add the berry syrup and water;
stir well. Makes 20 servings.
RASPBERRY SYRUP: Wash the berries, mash and strain the juice through a
jelly bag. Boil the sugar and the water to a soft ball stage, 234^F.
Slowly add the fruit juice and boil again. Skim off any foam, then
pour into hot sterilized jars, seal, then refrigerate until used.
Variations: Use strawberries, currants, or loganberries to make
syrups and ades.
** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
stir well. Makes 20 servings.
RASPBERRY SYRUP: Wash the berries, mash and strain the juice through a
jelly bag. Boil the sugar and the water to a soft ball stage, 234^F.
Slowly add the fruit juice and boil again. Skim off any foam, then
pour into hot sterilized jars, seal, then refrigerate until used.
Variations: Use strawberries, currants, or loganberries to make
syrups and ades.
** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp