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Fruit Syrups

A sweet syrup made by cooking strawberries or raspberries with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fruit Syrups

Ingredients

Directions

Prepare the fruit

  1. Wash the strawberries or raspberries gently in running water.

  2. Combine the fruit and sugar in a pot and heat until the fruit is soft, about 1 hour.

Strain and store

  1. Drain the mixture through a jelly bag without squeezing.

  2. Return the juice to the pot and heat for 1 hour at 200°F (93°C) without boiling.

  3. Bottle the syrup tightly for storage.

Dilute and finish

  1. Mix ½ cup of syrup with ½ cup of water.

  2. Add citric acid if desired.

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

Strawberries or raspberries
Supplies the main fruit flavor, aroma and color of the syrup.
Sugar
Adds sweetness and thickens the juice, helping the syrup keep its body.

The step that matters

Heat the juice at 200°F without boiling. Holding the juice just below a boil lets water evaporate slowly, so the syrup concentrates gently and keeps a fresh fruit flavor and bright color rather than turning cooked or dull.

“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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