Raspberry Acid
Ingredients
Directions
Prepare
Dissolve tartaric acid in 2 quarts of water.
Add raspberries and let stand for 24 hours.
Strain and sweeten
Strain through a sieve without pressing.
For every pint of juice, add 1.5 pounds of lump sugar and dissolve thoroughly.
Boil and bottle
Boil for 3 minutes, then bottle and cork.
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, sour acidity that defines the flavour of the drink.
- Raspberries
- Supply the fruit flavour and the juice that is strained off.
- Lump sugar
- Sweetens the juice and balances the sharpness of the acid.
The step that matters
Dissolving the sugar thoroughly. Sugar must dissolve completely into the juice before boiling. Undissolved crystals can settle at the bottom of the bottle and leave the sweetness uneven, so stir until no grains remain.
“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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