Raspberry Syrup
Ingredients
Directions
Prepare
Weigh the raspberries and measure ¾ pound of sugar for every pound of fruit.
Boil 1 pint of water for every 2 pounds of sugar until clear.
Make the syrup
Add the raspberries to the syrup and let them boil for a moment.
Remove from heat and cover, letting it sit overnight.
Press the mixture through a jelly bag and boil until clear and thick.
Bottle
Once cooled, bottle, cork, and seal the syrup.
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, aroma and color of the syrup.
- Sugar
- Sweetens the syrup and, when boiled, thickens it and helps it keep.
The step that matters
Boil the pressed syrup until clear and thick. Sugar concentration determines thickness and shelf life. Boiling off enough water raises the sugar level so the syrup becomes thick and resists spoilage. Stopping early leaves it thin and more likely to ferment.
“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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