Hungarian Raspberry Syrup Málnaszörp

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Cooking Method
Cuisine ,
Category
Difficulty Intermediate
Time
Preparation Time: 15 mins Cooking Time: 30 mins Resting Period: 1 hr Total Time: 1 hr 45 mins
Servings 4
Calorie 80 kcal
Best Time Summer
Ingredients
  • 1 kg fresh or frozen raspberries
  • 1 kg granulated sugar
  • 1 l water (4.2 cups)
  • 1 pcs lemon juice (optional)
Instructions
    Prepare the Raspberries:
  1. If you’re using fresh raspberries, rinse them gently under cold water and let them drain.
  2. If you’re using frozen raspberries, allow them to thaw before starting the process.
    3. Cook the Raspberries:
  3. In a large pot, combine the raspberries and water.
  4. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10-15 minutes, until the raspberries are soft and have released their juices.
    5. Strain the Mixture:
  5. Use a fine mesh strainer or cheesecloth to strain the raspberry mixture into another pot or large bowl. Press the raspberries with a spoon to extract as much juice as possible. Discard the seeds and pulp.
    6. Add Sugar:
  6. Measure the raspberry juice. For every liter of juice, add an equal amount of sugar (1 liter of juice = 1 kg of sugar).
  7. Return the juice to the pot and add the sugar. Stir well to combine.
    8. Cook the Syrup:
  8. Heat the mixture over medium heat, stirring occasionally until the sugar is completely dissolved.
  9. Bring it to a boil and then reduce the heat to let it simmer for about 5-10 minutes. If you’re using lemon juice, add it now to enhance the flavor and help preserve the syrup.
    10. Bottle the Syrup:
  10. While the syrup is still hot, pour it into sterilized bottles or jars. Seal them tightly.
  11. Let the bottles cool to room temperature, then store them in the refrigerator.
    12. Serving:
  12. To serve, mix the syrup with cold water or soda water to taste. Typically, a ratio of 1 part syrup to 4-5 parts water is a good starting point, but you can adjust it based on your preference.

  13. Enjoy your homemade Málnaszörp as a refreshing drink! Bon Appetit!

Note

This raspberry syrup can also be used as a topping for desserts, pancakes, or ice cream. 

The recipe provided makes approximately 1 liter of Málnaszörp syrup. The number of servings will depend on how much syrup you use per serving when you dilute it with water or soda water.

Typical Serving Calculation:

  • If you use a ratio of 1 part syrup to 4-5 parts water (as commonly suggested), you’ll be using about 1/4 cup (60 ml) of syrup per serving.

Using this ratio:

  • 1 liter of syrup (1000 ml) divided by 60 ml per serving equals about 16-17 servings.

So, this recipe should yield approximately 16-17 servings of Málnaszörp when diluted. Adjust the ratio to your taste to potentially increase or decrease the number of servings.

Read online https://soursweetbitter.com/recipe/malnaszorp/