Raspberry Syrup
Ingredients
Directions
Prepare the juice
Pick the raspberries from the stalks.
Boil them in a small amount of water for about 1 minute.
Strain the juice.
Make the syrup
For every quart of juice, add 1 lb of loaf sugar.
Boil slowly in a preserving pan over a clear fire until reduced to a proper consistency.
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 colour of the syrup and most of its juice.
- Loaf sugar
- Sweetens the syrup and, once boiled down, thickens it into a syrup consistency.
The step that matters
Boil slowly until reduced to a proper consistency. Sugar concentrates as water evaporates, and the syrup thickens only as it reaches a high enough sugar concentration. Boiling too briskly or too briefly can scorch the sugar or leave the syrup thin, so the cook must judge the consistency rather than the clock.
“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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