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Dessert

Strawberry and Raspberry Syrup

A fruit syrup made from mashed strawberries and raspberries sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberry and Raspberry Syrup

Ingredients

Directions

Prepare the juice

  1. Mash the fresh fruit and express the juice.

  2. Heat the juice to 180°F (82°C) and strain it.

Make the syrup

  1. Add 3.5 pounds of granulated sugar to the juice and dissolve.

  2. Can it be canned hot in glass jars; the syrup will keep indefinitely.

Recipe from a historical cookbook (Internet Archive).

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 and raspberries
Provide the fruit juice that forms the flavour base of the syrup.
Granulated sugar
Adds sweetness and body, and helps the syrup keep by binding water.

“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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