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Dessert

Strawberry and Raspberry Syrup

A fruit syrup made from mashed strawberries and raspberries, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Strawberry and Raspberry Syrup

Ingredients

Directions

The book gives no oven temperature. The 180°F (82°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fruit

  1. Mash the fresh strawberries and raspberries.

  2. Strain the mashed fruit to extract the juice.

Make the syrup

  1. In a pot, combine the juice with 3.5 pounds of granulated sugar and 1 cup of water.

  2. Heat the mixture to 180°F (82°C), stirring until the sugar dissolves.

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
Provide the main flavor and natural fruit sugars and acidity for the syrup.
Raspberries
Add aroma and tart fruit flavor that balances the sweetness.
Granulated sugar
Sweetens the syrup and helps preserve it by binding water.

The step that matters

Stirring until the sugar dissolves. Undissolved sugar crystals can remain in the syrup and resist melting, leaving a gritty texture. Stirring while heating helps the sugar fully dissolve before the mixture cools.

“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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