Raspberry Syrup
Ingredients
Directions
Prepare the juice
Carefully inspect and place the raspberries in a large crock.
Bruise the berries well and cover them.
Let them sit in a cool place overnight.
In the morning, press out the juice without over-pressing.
Make the syrup
Combine the strained juice and sugar in a pot.
Boil for about 5 minutes until it thickens but does not jelly.
Strain the mixture through cheesecloth and bottle it.
Seal and store
Cork the bottles while hot and dip each cork in melted sealing wax to seal.
Label the bottles and store them in a cool, dry place.
Serve
To serve, mix about 2 tablespoons of syrup with a glass of water, stirring well, and add cracked ice.
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 flavour and colour, and their juice forms the base of the syrup.
- Sugar
- Sweetens the juice and thickens it as it boils down into a syrup.
The step that matters
Boil until it thickens but does not jelly. Sugar and fruit juice set into a jelly if boiled too long or too concentrated. Stopping at the thickened stage keeps the syrup pourable.
“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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