Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Granit Au Vin De Champagne Et Aux Fruits
Ingredients
Directions
In a sorbet maker, combine the sugar syrup and Champagne. Freeze the mixture.
Just before serving, fold in the strawberries.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + syruptop 6% of all pairsSmell alikestrongCooked together5,842 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Syrup + champagnetop 22% of all pairsSmell alikelowCooked together78 recipes
Shared aroma: decanoic acid (soapy, waxy).
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Sugar + champagnetop 25% of all pairsSmell alikelowCooked together424 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar syrup
- Sugar dissolved in water lowers the freezing point and keeps the granité sweet and soft rather than rock-hard.
- Champagne
- Alcohol lowers the freezing point and keeps the mixture slushy, while adding flavor and acidity.
- Strawberries
- Add fresh fruit flavor and color, folded in last so they keep their texture and aroma.
The step that matters
Freezing the mixture. Alcohol and sugar both lower the freezing point, so the mixture stays partly slushy. Freezing it as a solid block makes it icy and hard, so it must be stirred or scraped as it freezes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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