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Drink

Raspberry or Strawberry Acid

A fruit syrup made by steeping ripe raspberries or strawberries in a tartaric acid solution, then adding sugar to the strained juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raspberry or Strawberry Acid

Ingredients

Directions

Make the juice

  1. Dissolve the tartaric acid in the water.

  2. Pour the mixture over the ripe fruit in a large jar.

  3. Let it stand for 24 hours.

  4. Strain the mixture from the fruit without pressing.

Sweeten and bottle

  1. For every pint of juice, add 1.5 pounds of white sugar.

  2. Stir with a silver spoon until the sugar is dissolved.

  3. Let it stand for a day or two.

  4. Remove the scum and bottle the liquid for use.

Recipe from a historical cookbook (Internet Archive).

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

Tartaric acid
Provides the sharp, sour acidity that gives the finished acid its tang.
Ripe fruit
Supplies the flavour and aroma that the acid liquid carries.
White sugar
Sweetens the juice and balances the sourness of the acid.

The step that matters

Strain without pressing. Squeezing the fruit forces out bitter pulp, seed and solids, which can cloud the juice and add harsh flavours. Letting the juice drip through keeps the liquid clear and smooth.

“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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