Raspberry Syrup
Ingredients
Directions
Macerate
Place 6 lbs of raspberries in an earthenware pan and press gently.
Sprinkle with 4 oz of crushed loaf sugar and let sit for 10-12 hours.
Make the syrup
Pass the juice through a fine sieve, measure it, and pour into a preserving pan.
Boil for 20 minutes, skimming frequently.
For each breakfast cup of juice, add 4 oz of roughly crushed loaf sugar.
Boil until the mixture thickens, then pour into an earthenware bowl to cool.
Bottle and store
Transfer to bottles, cork, seal, and store in a dry 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 juice that becomes the syrup.
- Loaf sugar
- Sweetens the juice and, once boiled, thickens it into a syrup that helps preserve it.
The step that matters
Boiling the juice until it thickens. Sugar concentrates as water evaporates, so the syrup thickens and becomes more stable. Stopping too early leaves it thin and more prone to spoiling, while boiling too long makes it overly stiff 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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