Sirup od malina (Raspberry syrup)

Sastojci (oko 150–200 ml sirupa): 200 g svežih ili smrznutih malina, 100 g šećera (po želji može i 80 g ako voliš manje slatko), 50 ml vode, sok od pola limuna.

Priprema:

1. U šerpicu stavi maline, šećer i vodu.

2. Zagrevaj na srednjoj vatri (4) i mešaj dok se šećer ne rastvori.

3. Pusti da lagano krčka, na srednje niskoj temperaturi (3) 10–15 minuta, povremeno mešajući, dok maline ne omekšaju i smesa ne postane gušća*.

Treba da vidiš povremene mehuriće, ne snažno ključanje. 

Cilj krčkanja je da:

• maline puste sok
• voda ispari polako
• smesa se prirodno zgusne bez zagorevanja

4. Procedi kroz cediljku da ukloniš semenke.

5. Dodaj sok od pola limuna i dobro promešaj.

6. Ostaviti da se ohladi.

7. Prebaci u sterilnu staklenu flašicu.

8. Čuvaj u frižideru do 10 dana.

Savet:

Za intenzivniju boju i ukus, možeš dodati par kapi crvene boje za hranu.

Sirup možeš koristiti za:

• prelivanje palačinki i američkih palacinki
• dodatak u jogurt ili sladoled
• dekoraciju kapućina ili ruibos late-a

Test gustine sirupa

1. Test kašike

• Umoči kašiku u smesu.
• Podigni je i pusti da smesa sklizne.
• ako curi kao voda → prerano je
• ako sporo klizi i ostavlja tanak sloj na kašici → gotovo
• ako pada u teškim kapima → gusto, skini s vatre

2. Test tanjira (najpouzdaniji)

• Stavi mali tanjir u zamrzivač na 3–5 minuta.
• Kapni malo smese na hladan tanjir.
• Sačekaj par sekundi i povuci prstom:
• ako se linija ne zatvara odmah → dobra gustina
• ako se brzo spoji → još treba da krčka
• ako ostane čvrsto i ne mrda → previše gusto (dodaj 1–2 kašike vode)

Saveti:

• Smesa se dodatno zgusne kad se ohladi
• Ako dodaješ limunov sok, dodaj ga pred kraj krčkanja
• Za glatku teksturu možeš je blago izblendirati ili procediti

Ingredients (about 150–200 ml of syrup): 200 g of fresh or frozen raspberries, 100 g of sugar (optionally 80 g if you like it less sweet), 50 ml of water, juice of half a lemon.

Preparation:

1. Put raspberries, sugar and water in a saucepan.

2. Heat on medium heat (4) and stir until the sugar dissolves.

3. Let it simmer gently, at a medium-low temperature (3) for 10–15 minutes, stirring occasionally, until the raspberries soften and the mixture thickens*.

You should see occasional bubbles, not a vigorous boil.

The purpose of simmering is to:

• raspberries release juice
• the water evaporates slowly
• the mixture thickens naturally without burning

4. Pass through a sieve to remove the seeds.

5. Add the juice of half a lemon and mix well.

6. Leave to cool.

7. Transfer to a sterile glass bottle.

8. Store in the fridge for up to 10 days.

Tip:

For a more intense color and taste, you can add a few drops of red food coloring.

You can use the syrup for:

• topping crepes and American pancakes
• addition to yogurt or ice cream
• decoration of cappuccino or rooibos latte

Syrup density test

1. Spoon test

• Dip the spoon in the mixture.
• Lift it up and let the mixture slide.
• if it leaks like water → it's too early
• if it slides slowly and leaves a thin layer on the spoon → done
• if it falls in heavy drops → thick, remove from heat

2. Plate test (the most reliable)

• Put the small plate in the freezer for 3-5 minutes.
• Drop a little mixture on a cold plate.
• Wait a few seconds and swipe:
• if the line does not close immediately → good density
• if it comes together quickly → it still needs to simmer
• if it remains firm and does not move → too thick (add 1–2 tablespoons of water)

Tips:

• The mixture thickens further when it cools
• If you add lemon juice, add it towards the end of simmering
• For a smooth texture, you can blend it slightly or strain it