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Drink

Fruit Syrups

A syrup made by boiling sugar and water, then adding fruit juice and allowing it to ferment.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fruit Syrups

Ingredients

Directions

Make the syrup

  1. Dissolve the sugar in the water.

  2. Boil the mixture briefly to form a syrup.

Extract the juice

  1. Squeeze the fruit to extract the juice.

  2. Let the mass sit undisturbed for several days.

  3. Decant the clear liquor from the sediment.

  4. Press the remaining matter to extract more juice.

Bottle and ferment

  1. Bottle the juice immediately.

  2. Allow it to ferment for a few days to achieve a transparent fruit juice.

Recipe from a historical cookbook (Internet Archive).

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

Double refined sugar
Provides sweetness and body to the syrup once dissolved in the liquid.
Water
Dissolves the sugar so the mixture can be boiled into a syrup.
Squeezed fruit
Supplies the juice and the flavour that the finished liquid carries.

The step that matters

Let the mass sit undisturbed. Solids settle slowly into sediment while the clear liquid rises above them. Stirring or moving the container mixes the sediment back in, clouding the juice and making it harder to decant cleanly.

“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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