Raspberry Syrup
Ingredients
Directions
Prepare the juice
Crush the raspberries in a bowl and strain through a cloth to collect the juice.
Cover the juice with perforated paper and let it sit in a window until it ferments.
Carefully pour out the juice, avoiding any sediment, and weigh it.
Make the syrup
Combine the same amount of sugar with the juice in a pot and boil together, skimming off any foam.
Pour the syrup into earthenware pots and let it cool before bottling.
Bottle and store
Seal the bottles with stoppers and store them tightly closed.
If a skim forms, remove it carefully; if fermentation occurs, boil the syrup again.
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
- Raspberries
- Supply the juice, flavour and colour that the syrup is built on.
- Sugar
- Sweetens the syrup and, at high concentration, helps it keep.
The step that matters
Boiling the juice and sugar together. Boiling dissolves the sugar fully and concentrates the syrup, which helps it resist spoilage. Skimming removes foam, which carries impurities that can ferment later.
“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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