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Dessert

Acidulated Raspberry Syrup

A syrup made by acidulating raspberries with tartaric or citric acid, then sweetening with pounded sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Acidulated Raspberry Syrup

Ingredients

Directions

Prepare the fruit

  1. Place raspberries in a glass or china bowl and add water mixed with tartaric or citric acid.

  2. Let the mixture sit for 24 hours.

  3. Strain the mixture carefully to avoid bruising the fruit.

Make and bottle the syrup

  1. For each pint of clear liquid, add 1.5 pounds of pounded sugar and stir until dissolved.

  2. Let it sit for a few days, then bottle it tightly.

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

Raspberries
Provide the main fruit flavour and colour for the syrup.
Tartaric or citric acid
Adds sharp acidity that brightens the flavour and helps preserve the syrup.
Pounded loaf sugar
Sweetens the syrup and helps preserve it once dissolved.

The step that matters

Straining the mixture carefully. Pressing or forcing the fruit pushes pulp and seeds through and makes the liquid cloudy. Letting it drain gently keeps the syrup clear.

“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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