Cameron Blackberry Acid
Ingredients
Directions
Steep the fruit
Place the blackberries in a stone jar.
Dissolve tartaric acid in cold water and pour over the fruit.
Let the mixture stand for 24 hours.
Strain and sweeten
Strain through a cloth, bruising the berries as little as possible.
Add 14 pounds of granulated sugar for every pint of liquid.
Stir until the sugar is completely dissolved, which may take several days.
Bottle the mixture, corking loosely.
Serve
To serve, mix 3 or 4 tablespoons of the acid in a glass and fill with iced water.
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
- Blackberries
- Provide the main fruit flavor and the juice that becomes the liquid base.
- Tartaric acid
- Adds sharp acidity that gives the drink its sour bite and balances the sugar.
- Granulated sugar
- Adds sweetness and balances the acidity so the drink is not overly tart.
The step that matters
Stir until the sugar is completely dissolved. Sugar dissolves slowly in acidic fruit liquid. If it is not fully dissolved, the mixture can taste uneven and gritty, and bottling early can leave sugar crystals behind.
“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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