Himbeer Soft — Raspberry Syrup
Ingredients
Directions
Prepare the juice
Pick and mash the raspberries with a spoon.
Let them stand overnight in a cool place.
Press out the juice the next day.
Make the syrup
Combine the juice and sugar in a pot over medium heat.
Bring to a boil, then reduce heat and let it boil slowly for 30 minutes.
Skim off any scum that forms on the surface.
Bottle
Once cooled, fill small bottles and cork them tightly.
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
- Very ripe raspberries
- Provide the flavour and colour, and the juice that forms the syrup base.
- Loaf sugar
- Sweetens the juice and, as it dissolves and concentrates, thickens it into a syrup.
The step that matters
Slow boil after combining juice and sugar. Boiling gently for the full 30 minutes lets water evaporate so the syrup thickens and keeps well. Too little reduction leaves it thin and more prone to spoiling, while a hard boil can scorch the sugar and dull the fresh raspberry flavour.
“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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