Raspberry Shrub
Ingredients
Directions
Macerate
Combine tartaric acid and water in a large container.
Pour the mixture over the raspberries and let it sit for two days.
Strain and sweeten
Stir and strain the mixture.
Add 1.5 pounds of powdered sugar to each pint of juice and stir until dissolved.
Rest and bottle
Let it stand for four days, then bottle.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Tartaric acid
- Adds the sharp, tart flavor that balances the sweetness of the finished shrub.
- Red raspberries
- Supply the fruit flavor, color and juice that form the body of the shrub.
- Powdered sugar
- Sweetens the juice and balances the sourness of the acid.
The step that matters
Dissolve the sugar fully into the juice. Stirring until the powdered sugar is completely dissolved keeps the sweetness even throughout. Undissolved sugar can settle at the bottom, leaving the bottled shrub unevenly sweet and sour.
“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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