Ingredients
| 500g (4 cups) raspberries | |
| 250g granulated white sugar | |
| 250ml (1 cup) water | |
| 2 strips lemon peel | |
| a pinch salt | |
| 6 mint leaves | |
| 3 basil leaves | |
| If layering in spices or harder herbs instead of delicate ones, add these at the beginning of the cooking process but taste regularly and remove if they become too prominent. | |
| EQUIPMENT | |
| Scale | |
| measuring jug | |
| peeler | |
| saucepan | |
| strainer |
Raspberries are super versatile; they are floral enough to work with lighter spirits, but robust enough to stand up to darker spirits as well. Because of this, a good raspberry syrup can be layered with all manner of flavourings to tailor it to purpose. Here, we’re keeping it fresh with delicate herbs, but many different flavourings would work with this preparation.
PREP
Fresh or frozen raspberries can be used. Pick the herb leaves off the stem, but don’t worry about chopping them, as keeping them whole makes it easier to strain them.
Instructions
| 1. | Add everything except the herbs to your saucepan and stir over a low heat until combined. |
| 2. | Simmer for about 20 minutes until reduced to a syrupy consistency. |
| 3. | You don’t want the raspberry to taste ‘stewed’ so don’t cook it for too long. |
| 4. | Take off the heat, remove the lemon peels, and add the mint and basil leaves to the syrup to infuse as it cools. |
| 5. | Taste the syrup after an hour or two and, when the herbs are as pronounced as you would like, strain it off. |
| 6. | STORE |
| 7. | In the fridge 1-2 weeks, or in the freezer 3 months. |
This is an edited
extract from Behind
the Home Bar
by Cara Devine,
published by
Hardie Grant
Books, RRP: $36.99,
photography by
Gareth Sobey.