Fruit Syrups
Ingredients
Directions
Extract the juice
Cover the berries with acetic acid and let them stand for 10 to 12 hours.
Prepare a conical bag from canton flannel or thick cotton cloth and secure it around a hoop.
Suspend the bag from the ceiling and fill it with the berry mixture.
Allow the juice to drain into a clean vessel until no more liquid drips from the bag.
Make and bottle the syrup
Add 12 pounds of refined sugar to each gallon of the filtered juice and dissolve it over gentle heat, not exceeding 125°F (52°C).
Pour the finished syrup into large bottles or jugs, cork, and seal them.
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
- Berries
- Provide the flavour and juice that make up the syrup.
- Refined sugar
- Adds sweetness and body, and helps preserve the finished syrup.
The step that matters
Dissolving the sugar over gentle heat. Heating above 125°F (52°C) can degrade the fresh fruit flavour and aroma of the juice. Gentle heat dissolves the sugar fully without scorching or cooking off the delicate fruit notes.
“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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