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Homemade raspberry syrup

    Chris Bostick, recipe sufficient for 33 oz: Recommended to be prepared in 33 oz volume container. Slightly muddle 12 oz of raspberries, top up with homemade sugar syrup (1:1) (you will need about 21 oz of syrup). Cover the container and leave for 12 hours at room temperature. Store in the refrigerator no longer than two weeks.

    Homemade raspberry syrup is perfect to mix with

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