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Raspberry Syrup

This vine-fresh syrup flavors classics like the Clover Club cocktail.

2 cups of demerara sugar
1 cup of water
1 cup raspberries (fresh or frozen)

 

Stir sugar and water over low heat until sugar has dissolved. Add
raspberries stirring until the berries form a pulp. Strain into a jar and refrigerate. Over time, the pectin will rise to the surface and can be skimmed off.

 

Adapted by David Wondrich from an 1863 recipe by Jerry Thomas


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