1864 - The Complete Confectioner, Pastry Cook and Baker

Raspberry Syrup

DDV CULINARY

One pint of juice, two pounds of sugar.
Choose the fruit either red or white, mash it in a pan,
and put it in a warm place for two or three days,
or until the fermentation has commenced.
All mucilaginous fruits require this, or else it would jelly after it is bottled.
Filter the juice through a flannel bag, add the sugar in powder,
place in the bain-marie, and stir it until dissolved;
take it off, let it get cold, take off the scum, and bottle it.