Raspberry SyRuP
Ingredients
Directions
Mash the raspberries finely.
Scald the mashed raspberries for a few moments and press out the juice.
Add ½ pint of sugar to the quart of juice and boil for a few minutes, skimming off any scum that rises.
Bottle the syrup while hot, then cork and seal immediately.
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 flavour and the juice that forms the body of the syrup.
- White sugar
- Sweetens the juice and helps thicken it into a syrup as it boils.
The step that matters
Skimming off the scum during the boil. Scum that rises while the sugar and juice boil contains impurities and foam that can cloud the syrup and affect its clarity and keeping quality, so it should be skimmed off as it forms.
“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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