From 1 cup of raspberries I get 1.5 liters of homemade syrup: It requires no chemicals, no additives, and no need to be sterilized – the smell of summer is indescribable!

Preparation of fruit juice: Raspberries are gently crushed and left to stand (often with a little water or citric acid) to release the juice. Then strain through a cloth without squeezing too hard so that the juice remains clear.
Dissolving sugar: Sugar is mixed into the juice obtained (usually in a ratio of 1:1 to 1:1.5 by volume or weight of the juice) and stirred in the cold until completely dissolved.
Filling and storage: The finished syrup is poured into clean bottles and stored in a cool and dark place, preferably in a refrigerator or a cold cellar.
For which other seasonal fruits would you be interested in a similar recipe without cooking?

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