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Dessert

Raspberry Syrup Another Way

A syrup made by crushing raspberries and red gooseberries, extracting juice, and sweetening with sugar.

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

Ingredients

Directions

Prepare the juice

  1. Crush raspberries and red gooseberries, then leave them in a cool place for three days.

  2. Pass the mixture through a cloth and press firmly.

  3. Let the juice sit for a week, then pass it through a cloth again without pressing too tightly.

Make the syrup

  1. Combine 2 pounds of juice with 4 pounds of sugar in a pot over high heat until it begins to boil.

  2. Skim off the thin skin that forms after cooling.

  3. The next day, remove any remaining scum, bottle the syrup, and seal with stoppers.

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

Raspberries
Provide the main flavour and aroma of the syrup.
Red gooseberries
Add tartness that balances the sweetness of the syrup.
Pounded sugar
Sweetens the juice and helps preserve the syrup.

The step that matters

Combining the juice with sugar and bringing it to a boil. Sugar must dissolve fully into the juice before boiling, and the mixture should not be left to scorch on high heat. Skimming afterward removes the skin and scum that form as the syrup cools, keeping it clear.

“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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