Strawberry Syrup
Ingredients
Directions
Prepare the juice
Place 24 pounds of strawberries in a jar.
Pour 4 quarts of spring water mixed with 10 ounces of tartaric acid over the strawberries.
Let the mixture sit for 24 hours.
Strain the mixture carefully to avoid bruising the fruit.
Make the syrup
For each pint of clear liquid, add 1 pound of loaf sugar and stir until dissolved.
Pour the syrup into a clean cask, leaving about 1 quart of space for fermentation.
Ferment and bottle
Once fermentation stops, seal the cask and let it stand for 2 months before bottling.
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
- Strawberries
- Provide the main flavour and colour of the syrup.
- Tartaric acid
- Adds acidity that brightens the flavour and helps keep the syrup stable.
- Loaf sugar
- Sweetens the liquor and adds body to the finished syrup.
The step that matters
Strain the mixture carefully to avoid bruising the fruit. Crushing or bruising the fruit releases pulp and bitter compounds from the skins and seeds, which cloud the liquor and can taint the flavour. Gentle straining keeps the juice clear and clean-tasting.
“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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