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Raspberry Syrup

A sweet syrup made from fermented raspberry juice and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Syrup

Ingredients

Directions

Prepare the juice

  1. Pick and clean red or white raspberries.

  2. Mash the raspberries and place them in a pan in a warm spot for 2-3 days to ferment.

  3. Draw off the juice.

  4. Filter the juice through blotting paper.

Make the syrup

  1. Add 2 lbs of loaf sugar to the juice.

  2. Melt the mixture over low heat, skimming well without boiling.

  3. Strain the mixture through a cloth.

  4. Let it cool.

  5. Bottle it when cold.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberry juice
Provides the main fruit flavour and acidity that defines the syrup.
Sugar
Provides sweetness and body, and helps preserve the syrup once bottled.

The step that matters

Melt the mixture over low heat without boiling. Boiling can scorch the sugar and break down the fresh raspberry flavour, and it creates a cloudy foam that is harder to skim off. Gentle heat dissolves the sugar evenly while keeping the juice bright and 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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