Strawberry Acid
Ingredients
Directions
Prepare the juice
Dissolve tartaric acid in water.
Pour the mixture over the strawberries and let it stand for 24 hours.
Drain the liquid off.
Make the syrup
For every pint of juice, add 1.5 pounds of loaf sugar.
Boil the mixture and let it stand for 3 days.
Bottle the mixture.
Serve
To serve, mix a few spoonfuls in a glass of ice water.
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
- Tartaric acid
- Adds sharp acidity that brightens the strawberry flavour and helps preserve the syrup.
- Ripe strawberries
- Provide the main flavour and colour, released into the liquid during standing.
- Loaf sugar
- Adds sweetness and body, and helps preserve the syrup once boiled.
The step that matters
Boil the mixture. Boiling dissolves the sugar fully and drives off unwanted microbes, so the syrup keeps. Too little heat may leave it spoiling during the long standing period.
“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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