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Korean raspberry raw syrup cheong recipe_
Kreamy Vegan

Raspberry Cheong

Make this raspberry cheong with fresh raspberries. It is packed with flavors, nutrients, and colors.
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Course: Dessert
Cuisine: Korean
Ingredients Equipment Method

Ingredients
  

Raspberry Cheong Ingredients
  • 9 oz Fresh raspberries 255g
  • 3 oz Sugar 85g
  • 1/3 cup Fiber Allulose syrup See my recommendation
  • 1/2 tsp Salt
  • 1 tbsp Lemon juice Optional
To Wash Raspberries
  • 2 tbsp Baking soda
  • 2 tbsp Vinegar

Equipment

  • 1 Pot
  • 1 Glass jar
  • 1 Strainer

Method
 

Washing Raspberries
  1. In a washing bowl, put the raspberries. Add lukewarm water to the bowl until the raspberries submerge.
  2. Sprinkle the baking soda in the bowl, and add vinegar to the water. Mix.
  3. Wash raspberries with a gentle motion. Raspberries are very soft and can be mushed easily.
    raspberry syrup cheong recipe_cleaning
  4. Take out the raspberries from the water and drain the water well. Leave the raspberries on a towel and let them dry thoroughly.
    raspberry cheong syrup recipe_washing
Disinfecting the Glass jar
  1. In a pot, add water again. Take the glass jar you want to put your tangerine cheong in and put it upside down. Bring it to a boil.
    blueberry cheong recipe_Korean blueberry simple syrup_disinfecting jar
  2. Do not put a glass jar straight into boiling water. It can break the glass. Put the glass in the pot first, then bring it to a boil slowly.
  3. Slowly bring the water to a boil. Let the glass jar be disinfected with boiling water. Once the water starts to boil, turn down the heat to medium-high. Let it boil for about 5 minutes.
  4. Take out the glass jar and let it completely dry.
Making Raspberry Cheong
  1. Add all the dried raspberries to the disinfected glass jar. Add sugar in between the raspberries.
    how to make raspberry cheong syrup_brown sugar
  2. Mash the raspberries with a dry wooden spatula so the raspberry juices ooze out and the sugar is well mixed.
    how to make korean raspberry cheong syrup_wooden spatula mash
  3. Then pour the syrup on top. The syrup will drip down to the bottom naturally. Close the jar.
  4. Leave the jar in a cool, dark place for several days. Check your raspberry cheong and mix thoroughly every day until the sugar dissolves.
  5. Store the syrup in a separate jar or bottle. Store it in the fridge for up to 3 months. It can naturally ferment as time passes. Enjoy!