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Dessert

Strawberry Syrup

A syrup made by crushing strawberries, mixing with simple syrup, boiling, cooling, bottling, and serving diluted.

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

Ingredients

Directions

Prepare

  1. Crush the strawberries in a cloth and press out the juice.

  2. Combine the strawberry juice with the simple syrup in a pot.

  3. Boil gently for one hour.

Bottle and serve

  1. Let the mixture cool, then bottle it.

  2. Cork and seal the bottles.

  3. To serve, dilute with water to taste, chill on ice, and serve in small tumblers half filled.

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 flavour and colour of the syrup, with their juice forming the base.
Simple syrup
Adds sweetness and body, and helps preserve the syrup once bottled.

The step that matters

Boil gently for one hour. Boiling gently concentrates the strawberry flavour and sugar without scorching or breaking down the fresh fruit aroma too harshly. A hard, fast boil can darken the colour and dull the taste.

“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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