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Raspberry juice

Raspberry juice is made from 6 l crushed berries steeped for 2 days in 2 l water with 10 g tartaric acid, strained, mixed with 1 g benzoate and 300 g sugar per litre, stirred for an hour and bottled. From Erken's Stor kokebok (1949), p. 727.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 727 (falt i det fri)

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About the dish

Erken calls raspberry drink rich in vitamins, unlike lingonberry drink, which is an excellent table drink but poor in vitamin C.

How to make it

  1. 1

    Crush and steep

    Add the water with the tartaric acid to the crushed berries. Leave for 2 days in a cellar and stir a couple of times daily.

  2. 2

    Strain

    Strain the juice.

  3. 3

    Add and stir

    Per litre of juice, stir in 1 g dissolved sodium benzoate and 300 g sugar without stopping for 1 hour.

  4. 4

    Bottle

    Fill bottles that are corked and sealed with wax. Keep the bottles in the dark.

  5. 5

    Note

    Sodium benzoate is a food additive (E211) with regulated use. Do not boil the juice after adding it. Store cool.

Changes from the original

"Benzoesurt natron" is written as sodium benzoate. The children's amount ("1% del.") is read as 1.5 dl and appears in the FAQ. Food safety advice is added.

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Frequently asked questions

How much for children?
Erken recommends about 1.5 dl of juice a day, mixed with the same amount of water.
Why store the bottles in the dark?
The text does not explain; darkness probably helps keep the colour.

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