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From the Brick Spoon
Strawberry syrup
by Wulfric of Creigull
This recipe is slightly post-period (1604). It dilutes well with water or wine to make a refreshing non-alcoholic drink. Now is a good time to do this as strawberries are cheap and available at the local farmer's market.
Sirrope ofstrawberies (Strawberry syrup)
If you will make sirrope of ofstrawberies or Respice or such smale fruite, put them hole into a Jugge and let them stand without any licoure, Let them stand warme 2 howers, then to each pinte ad 2 pound of suger, yt must then stand in a pott of warme water till yt bee disolved, then let ye clearest run through a Jely bagge which preserve to yor use. (Elinor Fettiplace's Receipt Book. 1604)
(If you will make syrup of strawberries or raspberries or such small fruit, put them whole into a jug and let them stand without any liquor, Let them stand warm two hours, then to each pint add two pounds of sugar, it must then stand in a pot of warm water til it be dissolved, then let the clearest run through a jelly bag which [you may] preserve to your use.)
| 2 lb. washed and cored berries 1 ½ cups sugar |
water as needed |
Set strawberries in a pot and heat over low for two hours, stirring occasionally. Mix in sugar. Bring water in the lower part of a double boiler to a low boil; place strawberry liquid in upper part and continue to simmer berry mixture on low for about two hours. Cool and strain through a cloth bag.
This makes a fruit syrup that should be stored in the refrigerator. Dilute out with water or white wine to taste.
Note: raspberries are also good. Be careful not to cook too long, or it may turn into jam.
The original used considerably more sugar; this aids the preserving of the syrup but is exceedingly sweet to modern tastes. I reduced the sugar to make it taste more like the fruit, but bottle the syrup to preserve it.
Sources
Spurling, Hilary. Elinor Fettiplace's Receipt Book. Penguin Books, 1986.
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