Strawberry and Raspberry Syrup
Ingredients
Directions
Prepare the juice
Mash the fresh fruit and express the juice.
Heat the juice to 180°F (82°C) and strain it.
Make and jar the syrup
Add 3.5 pounds of granulated sugar to the juice and stir until dissolved.
Pour the syrup into thoroughly washed and dried glass jars while hot.
Seal the jars 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
- Strawberries or raspberries
- Provide the fruit flavor, aroma, and natural acidity that define the syrup.
- Granulated sugar
- Adds sweetness and body, and helps preserve the syrup by binding water.
The step that matters
Stir the sugar until fully dissolved. Undissolved sugar can leave grains in the syrup and encourage crystals to form as it cools. Stirring until the sugar is completely dissolved keeps the syrup smooth and clear.
“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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