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Raspberry Syrup made the Labor-of-Love way, aka How I make a raspberry syrup by maceration, and dial in the Brix for the perfect balance and shelf life.

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When you macerate fruit with sugar, it’s hard to know exactly how much liquid the fruit will release. There’s always some loss too, stuck in the pulp or the filter. So instead of guessing, I use a refractometer to measure the final °Brix.

A refractometer measures how light bends through a solution, showing the concentration of dissolved solids, mostly sugar. It’s designed for pure sucrose solutions, so fresh juice adds a slight margin of error, but it’s still far more accurate than just weighing. It accounts for water released by the fruit.

Recipe:
Mix equal parts by weight of fresh raspberries and sugar in an airtight container.

Shake, leave at room temp about 24 hours, stir a few times until all the sugar is dissolved.

Filter through a nut milk bag and let it drip, don’t press. This keeps the syrup clearer and your refractometer reading more precise.

Because each batch releases a different amount of juice, your Brix will vary. My last batch was 62 °Brix but I wanted 66 °Brix for better shelf life, about the same as a 2:1 syrup.

To adjust:

(Target Brix − Actual Brix) ÷ (100 − Target Brix) × 100 = grams of sugar to add per 100 g syrup

Example:
(66 − 62) ÷ (100 − 66) × 100 = 11.8 g sugar per 100 g syrup

A syrup at 66 °Brix is more stable but fresh juice means it can still ferment. Store in the fridge, watch for fizz, bubbles, or off smells. Mold = toss it.

A 2:1 syrup with unpasteurized juice can last two to four weeks in the fridge. Always trust your nose and eyes.

Cheers