Full of flavor, this Polish raspberry syrup using my mom’s recipe is easy to can and store for months or years! In addition to warm or cold drinks, you can also use it as a topping for desserts, ice cream, or pancakes!
My Mom’s Canned Raspberry Syrup!
Poles love raspberries! As one of the most exported fruit in the country, they’re added to many popular Polish dishes, from jams and jellies, to meats and salads. You’ll also find them in Polish drinks!
A popular alcoholic drink made from raspberries is called Maliniak. But if you’re not a fan of alcohol like me, or if you want a raspberry drink that kids will love, the Polish canned raspberry syrup is the answer!
This Polish canned raspberry syrup recipe is something we use every year. Since I was a child, my mom would make this yummy raspberry syrup in July or August as soon as the raspberries were harvested.
I loved getting to drink the canned raspberry syrup all year long. It was the best especially during the wintertime when we came back from school cold and wet, dreaming about warming up. Mom mixed the syrup with warm water or hot milk and it was amazing!
Now, when I have my own family, I make my mom’s canned raspberry syrup recipe every summer. My kids love the raspberry drink as much as I do!
How To Make Polish Canned Raspberry Syrup Recipe
The next day or after 12 hours, use a muslin cloth or gauze bag to squeeze every drop of juice out of the raspberries. Do it till there’s absolutely no juice left in the raspberries. Add sugar to the collected juice and allow to simmer without boiling. Keep stirring from time to time.
White foam will gather at the top of the steel pot. Remove it using a spoon and you can either discard it or keep it to add to other desserts. Allow the juice to simmer till no more white foam gathers.
Pour the raspberry syrup into sterilized mason jars and twist them closed immediately. Turn the jars upside down and cover them with a blanket for another 12 hours. After that time, the raspberry syrup is ready to use! This Polish raspberry syrup is to drink for up to 24 months (or even more).
Of course, if you want to taste some raspberry syrup immediately, there’s no need to add it to sterilized jars. Leave a bit of it out for immediate use.
Tips For Making The Best Polish Canned Raspberry Syrup!
- Use about 1 tbsp of syrup for 1 cup of water to make a drink. Add more if you want it thicker!
- The raspberry syrup is a perfect add-on for Polish winter tea!
- You can use hot or cold milk instead of water.
- Use the white foam in Polish desserts such as the semolina porridge.
- If you want the syrup to have some texture, you can leave a bit of the crushed raspberries in the syrup.
- If you want to only use the syrup for desserts, use lesser water while simmering it!
- You can also add this syrup as a topping for pancakes, waffles, racuchy, or pierogi leniwe!
- Use the sieved raspberry crush as a spread on toasted bread with hot butter!
FAQs About Polish Canned Raspberry Syrup Recipe
What Is Canned Raspberry Syrup Called In Polish?
It’s called sok malinowy or syrop malinowy.
Can I Skip The Sugar?
Not really. The sugar helps in preserving the syrup, so it’s always good to add it.
Is It Raspberry Syrup Or Raspberry Sauce?
The way we prepare it, this is a raspberry syrup. If you want a raspberry sauce, reduce the amount of sugar you use in the recipe.
What Else Can I Do With This Raspberry Syrup?
How Long Will The Raspberry Syrup Last?
If you can the raspberry syrup while it’s hot like we do, the method will make the syrup last for 24 months or even longer.
Can I Use This Method With Other Fruits?
Yes, you can use the same method with any fruit of your choice. The syrup will be as tasty as the Polish raspberry syrup!
Sok Malinowy – Polish Canned Raspberry Syrup Recipe
- 11 lbs (5kg) of raspberries
- 6-8 cups of water
- 9 lbs (4kg) of sugar
- 10-15 pcs of sterilized 13.5oz jars
- Wash the raspberries and place them in a big pot.
- Mash/ crush the raspberries.
- Cover them with boling hot water and leave for about 12 hours.
- After 12 hours, squeeze out the raspberries using gauze or a soft muslin cloth.
Do it for as long as there is still juice left in the raspberries. After squeezing, they need to be completely dry.
- Add sugar to the remaining juice and cook. Don't bring the juice to boil!
- Mix from time to time.
- You will see the white foam on the top of the juice. Remove it using a spoon.
- Cook for as long as there is no more white foam.
- Pour the juice onto the sterilized jars and twist them off immediately.
- Turn the jars upside down and cover them with a blanket.
- Keep them like that for 12 hours.
- After that time the raspberry syrup is ready to use! It's safe to drink for up to 24 months (or even more).
- Don't throw away the white foam! It's delicious, you may add it to some Polish desserts, for example, semolina porridge.
Amount Per Serving: Calories: 11Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 30mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g
These data are indicative and calculated by Nutritionix
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