Instant Pot Raspberry Thick Syrup
raspberries, Raspberry Thick Syrup, sparkling water, white sugar
dried and washed
cut into coins
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.
Recipe from Corrie Cooks -
Instant Pot Recipes