Strawberry and Raspberry Syrup
Ingredients
Directions
Make the syrup
Mash the fresh fruit and express the juice.
Heat the juice to 180°F (82°C) and strain it.
Add 3 ½ pounds of granulated sugar to the juice and dissolve.
Can and store
Canned hot in glass jars, the syrup will keep indefinitely.
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 gives the syrup its flavor, color, and tartness.
- Granulated sugar
- Adds sweetness and body, and helps preserve the syrup once dissolved.
The step that matters
Heating the juice to 180°F (82°C). Heating the juice to this temperature helps reduce microbial activity and stabilizes the juice before the sugar is added. Straining afterward removes solids that could cloud the syrup or spoil it sooner.
“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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