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Dessert

Strawberry Syrup

A syrup made by steeping strawberries in water with tartaric acid, then sweetening and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Strawberry Syrup

Ingredients

Directions

Extract the juice

  1. Place the strawberries in a bowl.

  2. Pour the cold water mixed with tartaric acid over them.

  3. Let the mixture stand overnight.

  4. Strain the juice through a muslin bag.

Make the syrup

  1. For each pint of juice, add one pound of loaf sugar.

  2. Boil the mixture for ten minutes, skimming frequently.

Bottle and store

  1. Pour the syrup into bottles.

  2. Cork the bottles.

  3. Dip the nozzle in melted paraffin.

  4. Store in a dry, airtight cupboard.

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 main flavour and colour of the syrup.
Loaf sugar
Sweetens the juice and helps preserve the syrup.
Tartaric acid
Adds acidity that brightens the flavour and helps preserve the syrup.

The step that matters

Boiling the juice with sugar. Boiling for the full ten minutes dissolves the sugar completely and drives off surface scum, helping the syrup keep well. Skimming as it boils keeps the syrup clear and free of foam.

“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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