Saturday, 29 December 2012

Anna's Raspberry & Rhubarb Syrup

Raspberry & Rhubarb Syrup

3 cups(420g)fresh or frozen raspberries
400g rhubarb, trimmed and chopped
2 cups(500ml) water
3 cups(660g)caster sugar
1 vanilla bean,split and seeds scraped
1 tablespoon lemon juice

Place the raspberries, rhubarb, water, sugar and vanilla bean & seed in a large saucepan over medium heat and stir until sugar is dissolved.

Bring to a boil reduce heat to low and cook for 20 minutes or until thickened and reduced.
Stir through the lemon juice,set aside to cool completely. Strain mixture through through a sieve and pour into sterilized bottles. Makes about 1 litre.

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