Yield: 20 servings

Measure Ingredient
4 pints Water
2 quarts Fresh raspberries
2 pounds Granulated sugar
1 pint Raspberry syrup
2 cups Water


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

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