Kaspbekry Syrup
Ingredients
Directions
Prepare
Wash and remove the stems from the raspberries.
Make the syrup
In a pot, combine 1 pint of water with 1½ pounds of sugar and bring to a boil until the syrup is clear.
Add the raspberries to the syrup and let them boil for 1 minute.
Remove from heat and cover, letting the mixture sit overnight.
Strain the mixture through a jelly bag and return the liquid to the pot.
Boil the strained liquid until it is clear and thick.
Bottle
Once cooled, bottle, cork, and seal the 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
- Red raspberries
- Supply the flavor and color of the syrup.
- Sugar
- Sweetens the syrup and, once concentrated by boiling, thickens it and helps preserve it.
The step that matters
Boiling the strained liquid until clear and thick. Boiling evaporates water and concentrates the sugar. Too little boiling leaves a thin syrup that spoils sooner, while overboiling makes it too thick and sticky 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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