Fruit Syrups
Ingredients
Directions
Combine sugar and water in a pot to make a thick syrup.
Cook the mixture well and skim off any impurities.
Add 1 pint of fresh fruit juice and skim as it begins to boil.
Cook slowly for 30 minutes, or 1 hour on damp days.
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
- Sugar
- Dissolves into the water to form the syrup, giving body and sweetness.
- Fruit juice
- Supplies the fruit flavour and aroma that define the finished syrup.
The step that matters
Skimming the juice as it begins to boil. Skimming removes foam and impurities that would otherwise cloud the syrup and affect its clarity and flavour. Cooking slowly keeps the syrup from scorching while the sugar concentrates.
“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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