Raspberry Syrup

Directions

1. 1
   Boil just the raspberries and a quarter cup of water to a nice mush.
2. 2
   Cool enough to handle.
3. 3
   Run the mush through a food processor or blender in batches.
4. 4
   Return to pan and bring to a boil.
5. 5
   Filter the hot juice through a clean hot water wetted muslin cloth to remove seeds and most of the pulp.
6. 6
   Using heavy enough muslin to withstand the forces, you can twist the muslin into a tightened bag to force the juices, but this allows some pulp to filter through.
7. 7
   Return to pan, add 1/4 cup of the sugar and return to boiling, reducing volume to half its original.
8. 8
   This intensifies the flavor.
9. 9
   Add the lemon juice and half the remaining sugar.
10. 10
    While boiling slowly add enough of the remaining sugar to just thicken to the point where a heavy coating appears on a metal spoon when dipped and cooled.
11. 11
    Don't add to much sugar or it will gel.
12. 12
    Boil covered, about 5 minutes longer, cool and store in a glass bottle.
13. 13
    Refrigerated, it should pour from the bottle very slowly.
14. 14
    Very little is required on foods, for the flavor is intense.