Strawberry Acid Royal
Ingredients
Directions
Prepare the fruit
Dissolve citric acid in spring water.
Pour the solution over the strawberries until they are just covered.
Let it sit for 24 hours, then drain the liquid from the fruit.
Pour more solution over the strawberries and let it sit for another 24 hours.
Make the syrup
Drain the liquid again and boil it gently with an equal weight of sugar for 3 to 4 minutes.
Allow the mixture to cool, then transfer it to small dry bottles.
Store
Store the bottles in a cool, dry place, ensuring they are well sealed.
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
- Provide the fruit flavour and colour that the preserve is built around.
- Sugar
- Sweetens the liquid and, when boiled, helps thicken and preserve it.
- Citric acid
- Adds acidity that brightens the flavour and helps keep the preserve stable.
The step that matters
Boiling the drained liquid with sugar. Boiling gently for only 3 to 4 minutes is the point where the sugar concentrates the liquid without over-darkening or caramelising it, so the syrup stays bright and fresh-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.
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