Kaspberry Syrup
Ingredients
Directions
Steep the fruit
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 fruit flavour and colour that the syrup is built on.
- Citric acid
- Adds sharp acidity that balances the sweetness and brightens the flavour.
- Sugar
- Adds sweetness and body to the liquid.
The step that matters
Strain carefully. Squeezing or bruising the fruit pushes pulp and fine solids into the liquid, which makes the syrup cloudy. Letting it drain gently keeps the strained liquid clear before the sugar is added.
“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.
More raspberry syrup recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.