Raspberries have a special place in the food traditions of central Europe. One of the most common uses for them is in syrup form. Today, one can readily buy tall bottles of raspberry syrup, as well as currant and other fruit syrups that mostly come from Balkan countries such as Slovenia or Croatia. When I was growing up in Washington Heights, the immigrant German-Jewish community had its own provider of this glorious sweet, which in our house was mixed with water to make a fresh and divine soft drink. Mrs. Bauer’s raspberry syrup came in a rather short bottle and it was considerably more concentrated than what appears today. One generous teaspoon of the thick, deep red syrup would flavor a whole glass of water or seltzer and emit a heavenly aroma of raspberry. It was a staple of my childhood diet, a yummy accompaniment to any meal. Of course, raspberry syrup can also be added to iced tea or lemonade. Or, to a glass of white wine to make a Kir (or sparkling wine for a Kir Royale) – or any other cocktail, for that matter. In Berlin, it is often added to Berliner Weisse, a regionally brewed wheat beer.
Now that Mrs. Bauer’s is long gone and I have found nothing as good on the market to replace it (and since I have a massive raspberry crop this year after the warm winter), I am making my own syrup. In addition to using it to flavor drinks, it can also be drizzled over any number of foods – pancakes, waffles, yoghurt, pudding or ice cream.
If you are lucky enough to have access to a supply of fresh raspberries you can pick yourself, all the better. Here is the recipe:
Raspberry Syrup (Himbeersaft)
1 cup water
1 cup sugar
2 cups raspberries
1) Combine the water and the sugar in a heavy saucepan. Bring to a boil, stirring until sugar has dissolved. Lower heat and simmer for another 1-2 minutes. Remove from heat and set aside.
2) Meanwhile, put the raspberries in a heavy-bottomed pot. Cook over low heat until soft, about 10 minutes, stirring occasionally. Cool slightly and pour into sieve that has been set over a bowl. With the back of a tablespoon or a wooden spoon, press the berries to extract all the juice. Let it sit for another 15 minutes and press again. You should have about 1 cup of juice.
3) Add the raspberry juice to the syrup.
4) Return the raspberry syrup to the stove, bring to a boil and cook for 5 to 10 minutes, stirring occasionally, until syrup thickens and becomes more concentrated. Cool.
5) Store in a sealed jar in the refrigerator, or freeze.