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Raspberry Syrup

A sweet syrup made by layering raspberries with sugar, extracting juice, and boiling with additional sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry Syrup

Ingredients

Directions

Macerate the fruit

  1. Layer raspberries in an earthenware pan or wooden tub, sprinkling each layer with sugar.

  2. Let the fruit stand for several hours.

Extract and make the syrup

  1. Press out the juice and strain it.

  2. Wash the pulp with some of the water.

  3. Add the remaining sugar and water to the strained juice.

  4. Heat the mixture over the fire.

  5. Bring the mixture to the boiling point.

Bottle

  1. Strain the syrup and bottle it while hot.

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 juice and the main raspberry flavour of the syrup.
White sugar
Draws juice out of the fruit and sweetens and thickens the syrup.

“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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