Raspberry Syrup
Ingredients
Directions
Prepare the juice
Pick the raspberries from the stalks.
Boil the raspberries in ½ cup of water for about one minute.
Strain the juice and add 1 lb of loaf sugar for every quart of juice.
Make the syrup
Boil the mixture slowly in a preserving pan over a clear, gentle fire until it reaches 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
- Ripe raspberries
- Provide the main flavour and colour of the syrup.
- Loaf sugar
- Adds sweetness and body, and thickens as the juice is boiled down.
The step that matters
Boil slowly until the proper consistency. Boiling concentrates the sugar, so the syrup thickens as water evaporates. Boiling too hard or too long can scorch the sugar and darken the flavour, while stopping too early leaves the syrup thin.
“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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