Acidulated Raspberry Syrup
Ingredients
Directions
Steep the fruit
Place raspberries in a glass or china bowl with water mixed with tartaric or citric acid.
Let it sit for 24 hours.
Strain the mixture carefully to avoid bruising the fruit.
Sweeten and bottle
For each pint of clear liquid, add 1.5 pounds of pounded sugar.
Stir with a silver spoon until dissolved.
Let it sit for a few days, then bottle it tightly.
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 flavor, color and fruit body of the syrup.
- Tartaric or citric acid
- Adds sourness that balances the sweetness and helps preserve the syrup.
- Pounded loaf sugar
- Sweetens the syrup and, at this quantity, helps preserve it.
The step that matters
Dissolve the sugar fully. The sugar must dissolve completely so the syrup is evenly sweetened and clear. Undissolved crystals settle at the bottom, leaving sweetness uneven and the syrup less reliable to keep.
“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.