Raspberry Acid
Ingredients
Directions
Macerate the fruit
Dissolve tartaric acid in cold water.
Pour the mixture over the fruit in a large jar.
Let it stand for 24 hours.
Strain and sweeten
Strain the juice from the fruit without pressing.
Add 1 ¼ pounds of sugar for every pint of juice.
Stir with a wooden spoon until the sugar is dissolved.
Settle and bottle
Let it stand for a day or two.
Skim off the scum and 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.
Explore the science
What each ingredient does
- Tartaric acid
- Provides the sharp acidity that gives the drink its tang and balances the sweetness.
- Fruit
- Supplies the juice and flavour that the acid draws out during standing.
- Sugar
- Adds sweetness that softens the acidity and gives the syrup body.
The step that matters
Strain the juice from the fruit without pressing.. Pressing forces pulp and solids through the strainer, which clouds the juice and can add bitter, cloudy material. Letting the juice drip through keeps the liquid clearer.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.