Saft - Fruit-syrup
- Fruit-syrup In early autumn, berries are converted into fruit syrup which will be happily consumed by the kids
Ingredients
- 1 kg (2 lbs) of berries, e.g. black or red currants, cherries, raspberries, strawberries, etc.
- 300 - 600 ml (1 - 2 cups) of water
- 300 - 600 ml (1 - 2 cups) of granulated sugar
- 5 g of sodium benzoate to preserve the "saft"
- a straining-cloth
Instructions
- 1
Clean the berries. The pit can stay in cherries; black and red currants can remain as racemes.
- 2
Weight the berries and determine the water quantity. Black and red currants require the largest water quantity, strawberries, cherries, and raspberries require less water.
- 3
Boil the berries in the water under cover for 10 minutes. Squeeze them now and then with, e.g. a wooden spoon in order to make certain they are crushed.
- 4
Now comes the tricky part: You have to strain the "saft", using a straining-cloth. Do not apply pressure, but let gravity do the trick. This part of the preparation might take up to an hour.
- 5
Measure the quantity of "saft", bring it to the boil and add the sugar. If required, carefully skim off any scum.
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