Raspberry Acid
Ingredients
Directions
Dissolve 5 ounces of tartaric acid in 3 quarts of warm water.
Once cool, pour the mixture over 15 pounds of fresh raspberries.
Let it stand for 24 hours.
Strain the mixture.
Add 1.5 pounds of sugar for each pint of juice. Stir until the sugar is dissolved.
Bottle and seal.
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
- Fresh raspberries
- Supply the main flavour and the juice that forms the syrup base.
- Sugar
- Adds sweetness and body to the juice, balancing the tartness.
- Tartaric acid
- Adds acidity that brightens the flavour and helps preserve the syrup.
The step that matters
Add the sugar after straining. Sugar is added to the strained juice by measure, per pint. Stirring until fully dissolved prevents grains settling at the bottom of the bottle and keeps the syrup evenly sweet.
“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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