Barberry Drops
Ingredients
Directions
Press the juice out of the barberries and mix it into the pounded sugar.
If the juice does not moisten the sugar sufficiently, add a little clear water.
Make only as much paste as you can use at once, as reheating makes it greasy and difficult to drop.
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
- Provide the tart juice that moistens and flavours the sugar paste.
- Sugar
- Forms the sweet body of the paste and sets into the drops as it dries.
The step that matters
Make only as much paste as you can use at once. Reheating sugar paste makes it greasy and hard to drop, because the sugar and fat-like residues separate and the paste loses its smooth, workable texture. Making small batches keeps the paste soft and easy to shape.
“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.
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.