Barberry Drops
Ingredients
Directions
Press the juice out of the barberries.
Mix the juice into the pounded sugar. If the mixture is too dry, add a little clear water.
Make only as much paste as you can use immediately, as reheating makes it greasy.
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
- Barberries
- Supply the tart juice that gives the drops their sharp, fruity flavour.
- Sugar
- Sweetens the paste and, when pounded and moistened, binds it into a workable mass.
The step that matters
Make only as much paste as you can use immediately. Sugar paste that is reheated can turn greasy because the sugar and fat structure breaks down under heat. Making small batches keeps the texture smooth and workable.
“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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