Fruit Syrups and Juices

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About
The only difference between syrups and juice is that in the syrup there must be at least half as much sugar as fruit juice.
These syrups are used for flavoring ice creams and water ices. They also make a delicious drink, when two or three spoonfuls are added to a glass of ice cold water.
Fruit juice is most desirable for drinking or for culinary purposes.
Currant juice may be sterilized and canned without sugar. This juice may be made into jelly at any season of the year.
Fruit juices that are designed for use in frozen creams and water ices should be canned with a generous amount of sugar.