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Instant Pot Raspberry Thick Syrup
Course
Dessert
Cuisine
American
Keyword
raspberries, Raspberry Thick Syrup, sparkling water, white sugar
Prep Time
2
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
20
minutes
minutes
Servings
20
Calories
49
kcal
Author
Corrie
Ingredients
350
g
raspberries
dried and washed
1
cup
white sugar
1
lemon
cut into coins
1
bottle
sparkling water
Instructions
Add 1 cup of water in the inner pot of instant pot and place the trivet on it.
Place a steamer basket filled with raspberries on the trivet.
Close the lid and press the “Manual” button.
Cook for about 12 minutes on HIGH pressure and release the pressure naturally through the steam vent.
Leave it for approximately 10 minutes to cool and open the lid.
Take out the steamer basket, the bottom of which contains raspberry juice.
Measure the juice quantity and add double quantity of sugar in it to make syrup.
Stir it continuously on medium heat for 5-6 minutes until the sugar dissolves completely and refrigerate it for 1-2 months.
Nutrition
Calories:
49
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
5
mg
|
Potassium:
35
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
7
IU
|
Vitamin C:
7
mg
|
Calcium:
7
mg
|
Iron:
1
mg