Prep 25 hrs
Cook 0 mins
This is another recipe that I found in an old cookbook belonging to my Mom. I can't wait to try this one! I was totally clueless and had never heard of Tartaric Acid, so I went to the experts here on the forum. The general consensus is that Tartaric Acid is the same thing as Cream of Tartar. Prep time includes letting the berries sit for 24 hours. I have no idea how much nectar this recipe will make, so I'm totally guessing on the servings. If anyone tries this recipe, please let me know how much it makes.
- Dissolve acid in water.
- Pour over the berries.
- Let this sit for 24 hours.
- After 24 hours, strain the juice.
- Add 3 cups of sugar for each pint of juice and mix well.
- Bottle the juice.
- To serve, add water to the nectar just like you would with any juice that needs to be diluted.
I have not tried the recipe, but wanted to comment. Tartaric acid and cream of tartar are not the same thing. Cream of tartar is a weak salt derived from tartaric acid, when it is half-neutralized with potassium hydroxide. If you want to substitute cream of tartar for tartaric acid, it will require twice as much cream of tartar than is called for for tartaric acid. So here that would be 5 oz of cream of tartar (instead of 2.5 of tartaric acid). If you want to use tartaric acid, it is easily acquired at home brew stores or cheesemaking suppliers. I hope this helps.
this is great and I have also used it as a base for martini's and an icecream sauce