Heavy Syrups
Any fresh fruit available, frozen raspberries or strawberries, or cooked dried apricots may be used for heavy syrups for toppings. Add | cup water and 1 cup of sugar to each cup of fruit if tart, or little less sugar and some lemon juice if bland or lacking in flavour, as with some peaches. Cut the fruit and simmer with water until pulped. Strain through a muslin laid inside a sieve, pressing gently with a wooden spoon to extract all juice. Add cup for cup of sugar, or less sugar down to half a cup of juice. Stir over gentle heat until the sugar is dissolved, then boil for three minutes. Skim and bottle as with bottled fruit.
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Bibliographic details
Press, Volume C, Issue 29695, 13 December 1961, Page 3
Word Count
119Heavy Syrups Press, Volume C, Issue 29695, 13 December 1961, Page 3
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Acknowledgements
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