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Raspberry Syrup

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Ingredients
  • 450 grams raspberries
  • 1 1/5 litres boiling water
  • 450 grams caster sugar
Instructions

Yield: 600 ml. Crush the raspberries and pour over the boiling water. Stir well and leave to stand for 24 hours, then strain through a fine sieve or cloth into a saucepan. Stir in the sugar and boil until syrupy, then store in screw top jars in the refrigerator.

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