Preserved raspberry juice with a light touch of pepper Recipe

This raspberry juice with a jelly texture will be very useful for glazed desserts

  • Preparation
    20mins
  • Cooking time
    1hr
  • Rest time
    0mn
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Ingredients
Pour people
  • Fresh raspberries : 300 g
  • Caster sugar : 90 g
  • Corn starch : 10 g
  • Water : 10 cl
  • Freshly ground black pepper : 4 Turn
Method
  • 1. PREPARE THE JAR:

    Sterilize the jar: put the jar in a boiling water pot for a couple minutes in order to pasteurize it, then let it dry without cleaning it.
    Boil up the joint.

  • 2. PREPARE THE FRUITS:

    Mix up the raspberries with the sugar and half of the water.
    Put them in a stainless steel bowl and recover the whole with a clean film in order to gain a perfect waterproofed bowl.
    Place the bowl in a pot filled with water and simmer slowly for 20 minutes (bain-marie method.
    Filter the obtained juice, and gently press the raspberries to keep the juice clear.
    Mix up the rest of the water with the corn starch, bring the mixture to the boil, and add the raspberry juice.
    Finally, season with pepper

  • 3. PRESERVE

    Fill up the jar 2 cm bellow the rim, close tightly making sure the joint is well placed and immediately proceed to the heat treatment, 40 min at 100°C.

Chef's tip

«You can also perfume the syrup with some fresh mint»

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