Raspberry Acid
Ingredients
Directions
Macerate the raspberries
Dissolve tartaric acid in water.
Pour the mixture over raspberries in a large bowl.
Let it stand for 24 hours.
Strain the mixture without pressing.
Sweeten and bottle
Add white sugar to a pint of the strained liquid and stir until dissolved.
Bottle the mixture and let it sit for several days before use.
Serve
To serve, mix 2-3 tablespoons of the syrup in a glass of ice water.
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
- Red raspberries
- Provide the main fruit flavour and colour for the syrup.
- Tartaric acid
- Adds sharp acidity that brightens the raspberry flavour.
- White sugar
- Sweetens the syrup and balances the acidity.
“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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