I have been busy using up the surplus quantities of Raspberries from the garden in the production of Sirop Framboise. A traditional drink made with a couple of kilos of raspberries macerated in base spirit and with sugar syrup added after filtering.
I use the Sirop mainly in making of Framboise Kir Royale which are yummy anytime of year and contribute to giving my liver some exercise, ensuring its continued healthy state.
The Sirop can be drizzled over fruit desserts, is superb in a trifle or as a posh raspberry sauce over ice cream, much better than the bright red gloop we used to be palmed off with when we were kids.
As well as making Sirop Framboise I have recently made or currently have on the go, Sirop Fraise (Strawberry, made with Marias Des Bois or woodland strawberries), Sirop Mure (Blackberry) and Sirop Cafe (coffee).
I was particularly pleased to dig out an old recipe for Sirop Cafe because for some weird reason we seem to suffer from Sirop Cafe droughts in this area from time to time. Sometimes I think my liver needs a stronger workout and the exercise equipment of choice is often a Black Russian, a cocktail made with 2 parts Vodka to 1 part Sirop Cafe.
Making fruit syrup is very easy, and is similar in method to making Sloe Gin and one of the principal benefits of making your own is you know you have a nice pure product. The recipe such as it is, is set out below;
To Make Fruit Sirop
- 2 Kilo’s of soft fruit (Raspberries, Strawberries, Blackberries etc.)
- 1 Litre of base spirit or Vodka
Add the fruit and spirit to a large jar (an old sweet jar is ideal) and leave to marinade in the sun for about a month. Stir daily or as I do when you remember.
After a month or so, or two or three Strain the mixture through some muslin or a clean tea towel, press the fruit gently to release the maximum liquor.
Measure your quantity of liquid and make up a sugar syrup. The proportions are a bit important, for each 1.4 litre of liquid dissolve one kilo of sugar into 400 cc of water (or part of), heat until the sugar syrup is clear. Allow to cool and add to the fruit and alcohol mixture, bottle and try and leave it to mature in the bottle for a few weeks (I invariably ignore this instruction).
It is worth noting that many recipes books will tell you to skim the boiling sugar of scum and discard. I never bother, this instruction was necessary years ago when sugar refining was not as good as it is now, the sugar we buy is these days is so pure this stage is no longer necessary, merely tedious and wasteful.
You should have about 2.5 – 3 litres of sirop enough for a year or around of Christmas presents.