Recipe can be made with any soft fruit - raspberries, strawberries, blackberries etc - or a mixture
Cook the fruit gently in a preserving pan, with a very little water to prevent sticking
Simmer gently until soft and the juices flow - around 5-10 minutes
Strain through a muslin-lined sieve or jelly bag into a measuring jug
Measure the juice and add 450g/1 lb sugar to each 600ml/1 pint juice
Return juice and sugar to pan, add the citric acid and stir over very low heat to dissolve the sugar
Pour syrup into warm sterilised bottles and seal tightly
Use as fruit drink, on ice cream, or in milk shakes
It has an intense flavour quite unlike its commercial counterpart!
How long will it take to make?
Will make approximately 500mls/1 pint
Look after it
Will keep 1-2 months refrigerated or sterilise in water bath for 1 year shelf life