Raspberry Syrup
Ingredients
Directions
Prepare the juice
Fill a granite saucepan with desired amount of raspberries.
Gently press the raspberries. Sprinkle a little sugar.
Let the mixture sit for half a day.
Pass the juice through a muslin bag.
Measure the juice.
Make the syrup
Pour the juice into a preserving kettle.
Add ½ cup of sugar for each cup of juice.
Boil the mixture until it thickens, skimming frequently.
Let it cool.
Bottle and store
Pour the syrup into bottles.
Cork and seal the bottles.
Store the bottles in a dry place until needed.
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
- Raspberries
- Provide the flavour and juice that form the body of the syrup.
- Sugar
- Sweetens the juice and thickens it into a syrup as it boils.
The step that matters
Boil the mixture until it thickens, skimming frequently. Sugar must dissolve fully and the juice must reduce enough to become syrupy. Undercooking leaves a thin syrup that may spoil, while overcooking can turn it too thick or sticky. Skimming removes foam and impurities, keeping the syrup clear.
“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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