Raspberry Syrup
Ingredients
Directions
Prepare the juice
Bruise the raspberries thoroughly and let them stand in a cool place for 24 hours.
Strain off the juice.
Make the syrup
Boil the juice with ½ pound of loaf sugar for each pint of liquid.
Remove the scum as it rises and boil the syrup gently for 30 minutes.
Bottle and store
Let it cool and pour it into small dry bottles.
Cork the bottles securely with sound corks and store 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
- Ripe juicy raspberries
- Provide the juice that forms the base and the main fruit flavour of the syrup.
- Loaf sugar
- Sweetens the juice and, when boiled down, thickens it and helps the syrup keep.
The step that matters
Boil gently and skim the scum. A gentle simmer for 30 minutes concentrates the syrup without scorching the sugar or darkening its colour. Skimming removes the foam that rises, which carries impurities that can spoil flavour and clarity.
“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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