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Dessert

Strawberry Syrup

A syrup made by boiling sugar and water, then adding whole strawberries and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Strawberry Syrup

Ingredients

Directions

Prepare

  1. Measure 3 pints of strawberries and weigh 1 pound of sugar.

Make the syrup

  1. Combine the sugar and 1 pint of water in a pot and boil until it forms a syrup.

  2. Once the syrup is clear, gently stir in the strawberries with a silver spoon without mashing them.

  3. Heat the mixture thoroughly, then remove from heat.

Strain and bottle

  1. Strain the syrup through a jelly bag without pressing the berries.

  2. Once cold, pour the syrup into bottles and seal.

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

Strawberries
Provide the main flavour and colour of the syrup.
Loaf sugar
Dissolves into the water to form the syrup and sweetens it, helping preserve it.

The step that matters

Heating the syrup with the strawberries without mashing them. Gently stirring whole berries keeps the fruit intact so the syrup stays clear. Pressing or mashing them releases pulp and cloudiness, and straining without pressing keeps the syrup clear as well.

“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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