* 1/2 cup sugar
* 5 cups cold water
* 1 lb. sweet dark raisins (light raisins are easier to check)
* 1 Tbs. freshly squeezed lemon juice
1. In a saucepan, bring the sugar and water to a boil, stirring
occasionally to dissolve the sugar.
2. Add the raisins and reduce the heat.
3. Simmer uncovered for 2 hours. The liquid should cook down to half the original amount.
4. Using a fine mesh sieve, strain the liquid, pushing as much of the raisin pulp through as possible. You may have to pour the strained juice
back through the sieve 2 or 3 times.
5. After the process is completed, discard the raisins.
6. Return the liquid to the saucepan and stir in the lemon juice.
7. Bring to a boil and cook until the syrup is thick enough to coat the back of a spoon.
8. Serve warm with pancakes or matza brei.
CHEFS SUGGESTION: Any leftover syrup can be stored in a glass jar in the refrigerator.