Raspberry Syrup
Ingredients
Directions
Prepare the juice
Pick the raspberries from the stalks.
Boil the raspberries 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 the mixture slowly in a preserving pan over a clear, gentle fire.
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 juice that form the base of the syrup.
- Loaf sugar
- Sweetens the syrup and helps it thicken as it cooks down.
The step that matters
Boil the mixture slowly. Sugar dissolves and the syrup thickens gradually over gentle heat; a hard, fast boil can scorch the sugar and darken or spoil the flavour.
“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.
More raspberry syrup recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.