Fruit Syrup

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

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Syrups are best stored in lever-stoppered bottles with a china cap and rubber washer, or in screw-topped bottles; ordinary bottles tend to burst. The full bottles should be sterilised by putting them in a deep pan filled with cold water to cover them. The water should be heated slowly so that it reaches simmering point within an hour, and it should then remain at this temperature for thirty minutes. When the bottles have been cooled, they should be stored in a cool dark place. To avoid the problems of sterilisation and storage, the syrups can be poured into freezer containers, leaving room for expansion, and frozen solid. Colour and flavour remains perfect by this method.

Use single fruits or a mixture for syrups. They can be made from raspberries, strawberries, elderberries, blackberries and blackcurrants. Fruit should be clean and ripe, and should not be washed if possible. A little water should be added to the fruit (about quarter pint to 3lb raspberries or strawberries, but half pint to the same weight of blackcurrants). Simmer the fruit gently for an hour, crushing the fruit at intervals. Strain through a jelly bag and allow 4oz sugar to each pint of juice. Stir until dissolved, and then strain and bottle or freeze. In the past, syrups were often used as soothing medicine for coughs and colds. Syrups are good, diluted, as winter drinks; or they can be used as sauces for puddings.