Raspberry Acid
Ingredients
Directions
Prepare
Dissolve the tartaric acid in the water.
Pour the mixture over the raspberries in a large bowl.
Steep and strain
Let it stand for 24 hours.
Strain the mixture without pressing the raspberries.
Sweeten and bottle
Add the white sugar to a pint of the strained liquid and stir until dissolved.
Bottle the mixture and do not use for several days.
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 bite that defines the drink's acidity.
- Red raspberries
- Supply the main fruit flavor, aroma and color as the liquid steeps.
- White sugar
- Adds sweetness to balance the sharpness of the acid.
The step that matters
Strain the mixture without pressing the raspberries. Pressing forces out pulp and fine solids, which make the liquid cloudy and can add harsh, bitter flavors. Letting it drain on its own keeps the strained liquid clear and clean-tasting.
“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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