Raspberry Gum (Gomme) Syrup

Ingredients

• 2 oz. (by wt.) Arabic/Acacia Gum Powder
• 2 oz. (by vol.) Water
• 12 oz. (by wt.) Granulated Sugar
• 4 oz. (by vol.) Water
• 8 oz. Fresh Raspberries
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• In a medium bowl, mix the Arabic powder and 2 oz. of water with a fork for about 2 minutes - pressing on the clumps. (It will look like oatmeal). Cover with plastic wrap and let sit on the countertop overnight. (Do not re-stir). The next day, add the sugar, 4 oz. of water, and the raspberries to a medium sauce pot. Over medium-low heat, break up the raspberries with the back of a large spoon and stir to dissolve the sugar. Bring to a simmer. Remove from the heat and let sit for 2-3 hours. Return to the flame and re-heat. Once rewarmed, pour the syrup through a fine mesh sieve into the Arabic/water mixture. Press the raspberries with the back of a serving spoon to express as much liquid as possible. Discard the fruit. Whisk the syrup for 1 minute. Let sit for 5 minutes then re-whisk for 1 minute. Pout into clean bottles and store in the refrigerator for up to 8 weeks. Yields ~2 cups.