Raspberry Acid
Ingredients
Directions
Macerate the raspberries
Dissolve the tartaric acid in the cooled spring water.
Pour the solution over the raspberries and let it stand for 24 hours.
Sweeten and bottle
For each pint of juice, add 6 lbs of sugar and stir until completely dissolved.
Bottle the mixture in small bottles.
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 fruit flavour and the juice that forms the base of the acid.
- Tartaric acid
- Adds sharp acidity that gives the drink its tang and balances the sweetness.
- Loaf sugar
- Adds sweetness and balances the sharpness of the acid.
The step that matters
Stir the sugar until completely dissolved. Undissolved sugar can settle or crystallise in the bottles, leaving a gritty texture and an uneven sweetness throughout the batch.
“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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