Yield: 20 servings
|2 quarts||Fresh raspberries|
|2 pounds||Granulated sugar|
|1 pint||Raspberry syrup|
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