Raspberry Acid
Ingredients
Directions
Macerate the raspberries
Dissolve tartaric acid in cold water.
Pour the mixture over crushed raspberries.
Let it sit for 24 hours.
Strain and sweeten
Strain the mixture.
Add 1.5 lbs of sugar to each pint of juice.
Rest and bottle
Let it stand for 3 days in a cool place, stirring frequently.
Skim off any froth on the last day.
Bottle and store in a cool place.
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 flavour and the juice that forms the syrup.
- Tartaric acid
- Adds sharp acidity that brightens the raspberry flavour and balances the sugar.
- Fine white sugar
- Adds sweetness and body, and helps keep the finished syrup stable.
The step that matters
Standing the sugared juice in a cool place. Once sugar is added, the juice can ferment or spoil if it warms up. Keeping it cool and stirring during the 3-day rest helps prevent this, and skimming off froth removes early signs of fermentation.
“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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