Raspberry Syrup
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Combine raspberries and water in a saucepan.
Bring to a boil over medium heat.
Reduce heat and simmer for 10 minutes, mashing the raspberries to release their juice.
Strain the mixture through a fine sieve to remove seeds.
Return the liquid to the saucepan, add sugar, and stir until dissolved.
Bring to a boil again, then remove from heat and let cool before bottling.
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 flavor and color, and their juice releases into the water as they are mashed.
- Granulated sugar
- Adds sweetness and body, thickening the liquid into a syrup as it dissolves.
- Water
- Extracts the juice from the raspberries and forms the base of the syrup.
The step that matters
Dissolving the sugar fully. Sugar added to hot liquid must be stirred until fully dissolved; undissolved crystals can settle and cause grainy texture or crystallization in the stored syrup.
“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.
More raspberry syrup recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.