It is prepared from one kilogram of raspberry fruit thoroughly washed, placed in a jar, which are crushed with a wooden spoon. Bind the jar mouth with gauze and keep it 2-3 days, stirring daily to not get mold. The raspberry juice left in the jar pass it through double or triple gauze, soaked in the water and squeeze in advance. Allow 24 hours for brightening and then put it in another bowl. At every liter of juice add one 1.25 kg sugar ( or honey) and lemon juice for the conservation and preservation of a color (or a crushed aspirin per liter juice). Then transfer everything to an enamelled vessel with double of the volume amount of syrup. Stir until dissolution of the sugar, simmer on low heat for 30 minutes and stir continuously until the foam disappears. Pour hot syrup into sterilized bottles and well heated. After sealing hermetic the bottles cover them with blankets overnight and then store in a cool place.
There are many therapeutic properties: astringent, antidiarrheal, disinfectant, healing, bleeding, depurative, diuretic, diaphoretic, neutralizing stomach acid and hormonal regulatory, refreshing tonic. This recipe is not suitable for people with diabetes.
Medicinal effects are related to some digestive problems like diarrhea, dysentery, enterocolitis, pancreatitis, hepatic congestion, gastrointestinal spasms, bowel disorders, gastric hyperacidity, mouth infection and stomatitis. In addition, raspberry syrup helps remove toxins and blood cholesterol, removes internal heat sensation, headaches, colds, bronchitis.
This blog post is an educational resource only and does not replace a medical consultation with a doctor .
Please feel free to get in touch if you have any questions or comments. Your feedback welcome!