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Drink

Strawberry Acid

A fermented strawberry beverage made by steeping strawberries in tartaric acid solution, sweetening, and bottling.

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

Ingredients

Directions

Prepare the juice

  1. Place 12 pounds of strawberries in a stone jar.

  2. Cover with 2 quarts of cold water mixed with 5 ounces of tartaric acid.

  3. Let it sit for 48 hours, then strain carefully to avoid bruising the fruit.

  4. Add 1.5 pounds of sugar to the clear juice and stir until dissolved.

Bottle and serve

  1. Leave the mixture for a few days, then bottle and cork tightly.

  2. If fermentation occurs, leave the corks out until it is finished.

  3. Keep the bottles upright and serve over crushed ice.

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 juice.
Tartaric acid
Adds sharp acidity that balances the sweetness of the juice.
Sugar
Sweetens the juice and balances the tartness of the acid.

The step that matters

Straining the fruit after 48 hours. Pressing or crushing the strawberries releases bitter and cloudy compounds from the skins and seeds. Straining gently keeps the juice clear and smooth-tasting.

“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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