Berry Nectar
Ingredients
Directions
Make the juice
Dissolve tartaric acid in 1 quart of water.
Pour the water over 6 pounds of berries.
Let the mixture stand for 24 hours.
Strain and sweeten
Strain the mixture carefully to avoid bruising the berries.
Add 2½ pounds of sugar to each quart of juice.
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
- Berries
- Provide the main flavour, colour and natural juice for the drink.
- Tartaric acid
- Adds sharpness that balances the sweetness and brightens the fruit flavour.
- Sugar
- Sweetens the juice and balances the tartness of the acid.
The step that matters
Strain the mixture carefully. Pressing or crushing the berries during straining can release bitter, cloudy compounds from skins and seeds, so let the juice drain gently to keep it clear and clean-tasting.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.