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Raspberry Syrup

A syrup made by pressing raspberries, dissolving sugar in the juice, and adding acetic acid and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

  1. Press the raspberries to extract juice using a combination press.

  2. Gently heat the raspberry juice in a pot and dissolve the sugar, keeping the temperature below 125°F (52°C).

  3. While warm, bottle the syrup and cork it for future use.

  4. Mix the acetic acid with water and add the mixture to each gallon of juice before bottling.

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 flavor and liquid base of the syrup.
Granulated sugar
Adds sweetness and body, and helps preserve the syrup by binding water.
Acetic acid
Adds sharp tartness that balances the sweetness and lowers the pH.

The step that matters

Dissolving the sugar below 125°F (52°C). Heating gently while dissolving the sugar keeps the fresh raspberry aroma and flavor from cooking off or turning dull. Overheating can also darken the juice and change its taste.

“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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