Raspberry or Strawberry Syrup
Ingredients
Directions
Make the syrup base
Mix the citric acid and water together.
Pour the mixture over the fruit.
Let it stand for 24 hours.
Strain through a jelly bag.
Sweeten and bottle
Add the sugar.
Dissolve it over low heat or let it sit until dissolved.
Bottle the syrup.
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 or strawberries
- Provide the main flavor and color of the syrup.
- White sugar
- Sweetens the syrup and helps preserve it.
- Citric acid
- Adds tartness that brightens the fruit flavor and helps preserve the syrup.
The step that matters
Dissolve the sugar fully. Undissolved sugar can leave grainy crystals and an uneven texture in the syrup. Gentle heat helps the sugar dissolve without scorching the fruit flavor, and fully dissolved sugar keeps the syrup smooth 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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