Raspberry Syrup

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About This Syrup

This is our go-to raspberry simple syrup made using the sous vide method. It’s tart with the perfect thin texture for cocktail recipes. I specifically made this one for the Raspberry Margarita recipe we shared on National Margarita Day, but it would also be delicious in a Raspberry Paloma or other fruity berry-flavored drinks.

Tips for Making This Syrup

The key to this raspberry syrup’s bright flavors is that the fruit is being cooked at the same heat throughout with the syrup, but not to a point where it is extracting too much of the fruit’s juices and turning into an overly-sweet jammy texture like it does when making this syrup in a pan on a stove top.

Recipe

AuthorSips From ScriptsPrep Time2 hrs 15 minsRating

Ingredients
 140 g Raspberries
 200 g Cane Sugar
 200 ml Filtered Water
 2.50 g Citric Acid (Optional)

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 135°F.

2

Add sugar, water, and citric acid (optional) to a blender and blend.

3

Pour mixture and raspberries into a sealable heatproof plastic bag, removing as much air as possible before sealing. This can be done by dipping most of bag, other than unsealed top, into the water so the pressure pushes all of the air out and sealing it before pulling it back out of the water.

4

Once water has preheated, place bag in water while leaving sealable top exposed to air and let cook for 2 hours.

5

Once cooked, place bag into an ice bath to shock the solution, then let cool.

6

Strain syrup through a sieve or two fine mesh filters and transfer into container.

Ingredients

Ingredients
 140 g Raspberries
 200 g Cane Sugar
 200 ml Filtered Water
 2.50 g Citric Acid (Optional)

Directions

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 135°F.

2

Add sugar, water, and citric acid (optional) to a blender and blend.

3

Pour mixture and raspberries into a sealable heatproof plastic bag, removing as much air as possible before sealing. This can be done by dipping most of bag, other than unsealed top, into the water so the pressure pushes all of the air out and sealing it before pulling it back out of the water.

4

Once water has preheated, place bag in water while leaving sealable top exposed to air and let cook for 2 hours.

5

Once cooked, place bag into an ice bath to shock the solution, then let cool.

6

Strain syrup through a sieve or two fine mesh filters and transfer into container.

Raspberry Syrup

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