Easpberry Syrup
Ingredients
Directions
Macerate
Place raspberries in a glass or china bowl.
Dissolve citric acid in water and pour over raspberries.
Let mixture sit for 24 hours.
Strain and sweeten
Strain the mixture carefully to avoid bruising the fruit.
Add 1½ pounds of sugar to each pint of clear liquid and stir until dissolved.
Rest and bottle
Let it sit for a few days, then bottle securely.
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
- Raspberries
- Provide the main flavour and colour of the syrup.
- Citric acid
- Adds acidity that brightens the fruit flavour and helps keep the syrup stable.
- Loaf sugar
- Sweetens the syrup and helps preserve it by binding water.
The step that matters
Strain the mixture carefully. Pressing or squeezing hard or stirring the fruit forces solids and pulp through, which makes the liquid cloudy. Letting it drain naturally gives a clearer syrup.
“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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