Capillaey Syrup
Ingredients
Directions
Make the syrup
Boil the sugar in water to make a light syrup.
Pour the boiling syrup over the Capillary.
Steep overnight
Cover and let it sit overnight.
Drain off the syrup and boil it again to 32 degrees.
Finish and bottle
Pour the boiling syrup over the Capillary again.
Once cold, strain the syrup and bottle it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Sweetens the liquid and, once concentrated, makes a syrup that keeps well.
The step that matters
Boiling the syrup over the Capillary. The hot syrup pulls flavor and color out of the plant material. Pouring it boiling and covering the bowl keeps the heat in, so the extraction works properly. Letting the syrup cool before straining prevents cloudiness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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