Raspberry Acid
Ingredients
Directions
Macerate the fruit
Dissolve tartaric acid in water.
Pour the mixture over raspberries in a large bowl.
Let it stand for 24 hours.
Strain and sweeten
Strain the mixture without pressing.
Add 1 pound and 3/4 cup of sugar to a pint of the liquid.
Stir occasionally until the sugar is dissolved.
Bottle
Bottle the mixture for use.
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
- Adds sharp acidity that brightens the raspberry flavour and balances the sugar.
- Red raspberries
- Supply the main fruit flavour, aroma and colour to the liquid as they steep.
- White sugar
- Provides sweetness and body, balancing the sourness of the acid.
The step that matters
Strain without pressing. Pressing the fruit forces pulp and fine solids through the strainer, which makes the syrup cloudy and can add bitter, muddy flavours. Letting the juice drip through on its own gives a clearer, cleaner syrup.
“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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