Strawberry Acid Royal
Ingredients
Directions
Prepare the acid solution
Dissolve citric acid in spring water.
Steep the strawberries
Pour the solution over the strawberries until just covered.
After 24 hours, drain the liquid from the fruit and add more solution to cover.
Keep in a cool place and drain again the next day.
Make the syrup and bottle
Boil the drained liquid gently with fine sugar for 3-4 minutes until dissolved.
Allow to cool, then transfer to small dry bottles for storage.
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
- Citric acid
- Provides the sharp acidity that gives the syrup its tart flavour and helps preserve it.
- Ripe strawberries
- Supply the main fruit flavour and colour as the liquid draws out their juice.
- Fine sugar
- Sweetens the liquid and balances the sharpness of the citric acid.
The step that matters
Boil the drained liquid gently. Boiling gently only long enough to dissolve the sugar avoids overheating, which can degrade the fresh strawberry flavour and colour. Stirring until fully dissolved ensures the syrup is evenly sweetened and stable in storage.
“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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