Strawberry Acid
Ingredients
Directions
Prepare the juice
Place 12 pounds of strawberries in a bowl.
Cover the strawberries with 2 quarts of water mixed with 5 ounces of tartaric acid.
Let the mixture sit for 48 hours.
Strain the mixture carefully to avoid bruising the fruit.
Take 1 pint of the clear juice.
Sweeten and bottle
Add 1 pound of powdered sugar to the juice and stir until dissolved.
Let the sweetened juice sit for a few days.
Bottle the juice.
Cover the bottle with a muslin cloth to allow for slight fermentation.
Cork the bottle tightly after a week or ten days.
Store the bottle upright.
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
- Strawberries
- Provide the fruit flavour and the juice that forms the base of the drink.
- Tartaric acid
- Adds sharp acidity that brightens the flavour and balances the sugar.
- Powdered sugar
- Sweetens the juice and dissolves quickly, softening the sharpness of the acid.
The step that matters
Strain the mixture carefully to avoid bruising the fruit. Crushing or bruising the strawberries releases bitter and cloudy compounds from the pulp and seeds, so the juice stays clearer and tastes cleaner.
“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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