Raspberry Syrup for Ice Cream
Ingredients
Directions
Make the juice
In a pot, combine the raspberries or strawberries with a little water.
Cook until the fruit is thoroughly soft.
Strain the mixture through a cloth to extract the juice.
Make the syrup
In a clean pot, combine 1 cup of the juice with 1 cup of sugar.
Cook over medium heat for 5 to 10 minutes until it thickens to a syrup.
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 or strawberries
- Provides the main flavor, color and juice for the syrup.
- Sugar
- Sweetens the juice and, as water evaporates, helps thicken it into a syrup.
The step that matters
Cooking the juice with sugar until it thickens. As water evaporates, the sugar becomes more concentrated and the mixture thickens. Stopping too early leaves a thin syrup, while cooking too long can make it overly thick once cooled.
“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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