Strawberry Acid
Ingredients
Directions
Make the acid solution
Dissolve tartaric acid in cold spring water.
Pour the mixture over the picked strawberries in an earthenware pan.
Steep and strain
Leave the strawberries until the next day.
Strain off the liquid without bruising the fruit.
Sweeten and bottle
Add powdered sugar to each pint of clear liquid and stir until dissolved.
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 helps preserve the fruit and balances the sweetness.
- Powdered loaf sugar
- Sweetens the liquid and adds body to the finished mixture.
- Ripe strawberries
- Provide the flavour and colour that the liquid draws out.
The step that matters
Strain off the liquid without bruising the fruit. Crushing the strawberries releases pulp and cloudiness into the liquid, so the strained result is less clear. Lifting the liquid off gently keeps the strained liquid clear.
“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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