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Recipe type: Drink
Saft is a Swedish recipe for fruit syrup.
  • 1 kg of berries
  • 300 - 600 ml of water
  • 300 - 600 ml of sugar
  • 5 g of sodium benzoate to preserve
  1. Clean the berries. The pit can stay in cherries; black and red currants can remain as racemes.
  2. Weight the berries and determine the water quantity. Black and red currants require the largest water quantity, strawberries, cherries, and raspberries require less water.
  3. Boil the berries in the water under cover for 10 minutes. Squeeze them now and then with a wooden spoon in order to make sure they are crushed.
  4. Strain the saft, using a straining-cloth. Do not apply pressure, but gravity do the trick. This part of the preparation might take up to an hour.
  5. Measure the quantity of saft, bring it to a boil and add the sugar.
  6. Add the sodium benzoate if desired (first dissolve it in a small quantity of saft, then add the solution to the rest of the saft).
  7. Fill the saft into hot, clean bottles and seal the bottles immediately. Before serving, mix the fruit-syrup with water to desired strength.

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