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Dessert

Raspberry Syrup

A syrup made by steeping raspberries with water and tartaric acid, then straining, boiling with sugar, and bottling.

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

Ingredients

Directions

  1. Combine raspberries, water, and tartaric acid in a crock.

  2. Let the mixture stand for 24 hours.

  3. Strain the mixture through a bag for another 24 hours.

  4. Add sugar and bring to a boil.

  5. Skim off any foam and let cool.

  6. Bottle and cork the syrup.

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

Raspberries
Provide the main flavor and color of the syrup.
Sugar
Adds sweetness and body, and helps preserve the syrup.
Tartaric acid
Adds acidity that brightens the flavor and helps keep the syrup stable.

“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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