Close-up of Raspberries

Raspberry Simple Syrup  

Tart, sweet and silky, the Clover Club cocktail is the definition of decadence. But before you indulge in what is sure to become your favourite cocktail, you need to make the syrup first.

Raspberry syrup is a bit more complicated and takes a bit more time, but trust us – it’s definitely worth the effort.

Fresh raspberries are always the best but cut back a bit on the water if you use frozen raspberries to ensure your syrup isn’t too thin.



How to Make

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  • 8 oz of raspberries 
  • 8 oz of water
  • 16 oz of white sugar
  • 250 ml of raspberries (1 cup) 
  • 250 ml of water
  • 500 ml of white sugar
  • 1 part raspberries 
  • 1 part water
  • 2 part white sugar

In a sauce pan, on med-low heat, muddle the raspberries and mix thourghly with the sugar. Let this raspberry and sugar mixture sit for 20-30 min, until the mix becomes thick and syrupy. Next, add the water, stirring until the sugar is completely dissolved. 
Strain syrup through metal strainer (chinois), to remove any seeds or pulp. 

Note: never boil this syrup as it will change the flavour of the raspberries.