Raspberry Syrup
Ingredients
Directions
Steep the fruit
Put the raspberries in a bowl and add the water with dissolved citric acid.
Let it sit for 24 hours.
Strain and sweeten
Strain the mixture carefully to avoid bruising the fruit.
Add 1.5 pounds of sugar to each pint of clear liquid and stir until dissolved.
Rest and bottle
Leave 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 flavor and color, and the fruit solids that the liquid is strained from.
- Citric acid
- Adds tartness that brightens the raspberry flavor and helps keep the syrup stable.
- Loaf sugar
- Adds sweetness and body, and helps preserve the syrup once dissolved.
The step that matters
Strain the mixture carefully. Pressing or stirring the fruit pushes pulp and seeds into the liquid, making the syrup cloudy and gritty. Letting the juice drip through a fine strainer without squeezing keeps it 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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