Sirop De Framboises

This recipe for raspberry (and, by extension, blackberry) syrup is drawn from the Parisian pastry bible 'Le pâtissier national et universel,' published in 1836, an era that celebrated both traditional and modern advances in patisserie. Written by Belon, a notable pastry chef serving the household of a cardinal, the book aimed to codify the most refined French and foreign pastry techniques for both grand households and professional pastry shops. Raspberry and berry syrups were luxury preserves, used to flavor drinks, ices, creams, or patisserie. Sugar, though more accessible in the 19th century, was still considered precious, and recipes like this reflect the growing French taste for bright, fruit-forward flavors preserved for later enjoyment.

In the 1830s kitchen, the process would begin with a copper or heavy brass sugar pan (called a bassine), essential for making jams and syrups to prevent scorching. A wooden spatula or spoon would stir the bubbling sugar and fruit. Straining called for a coarse horsehair sieve, or a muslin- or linen-lined strainer, set securely over a glazed earthenware bowl (a terrine). Bottling would use glass bottles, sealed with cork or wax for storage.