Barberry Syrup
Ingredients
Directions
Prepare the juice
Strip the barberries and cover them with water.
Heat gently, being careful not to burn them; do not boil.
Once cooked, squeeze and strain the barberries to extract the juice.
Make the syrup
Add 2 pints of sugar to 1 pint of warm juice.
Place the sweetened juice in a pitcher and set it in hot water until the sugar dissolves.
Bottle the syrup.
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
- Barberries
- Provide the tart, fruity flavour and the natural juice that becomes the syrup.
- Sugar
- Sweetens the juice and, with gentle heat, helps preserve the syrup.
The step that matters
Heating the barberries gently without boiling. Boiling or scorching can break down the fruit's flavour and give a burnt taste, so low, careful heat keeps the juice clean and bright.
“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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