Why it works: Cherry and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 339 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Imitation Wild Cherry Phosphate Syrup
Ingredients
Directions
Combine the cherry syrup and cherry extract in a large container.
Carefully add the phosphoric acid and stir well.
Store in a sealed bottle in a cool place.
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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Cherry + syruptop 19% of all pairsSmell alikelowCooked together339 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherry syrup
- Provides the main volume, sweetness and cherry flavour base of the syrup.
- Cherry extract
- Concentrates the cherry aroma so the syrup tastes strongly of cherry.
- Phosphoric acid
- Adds sharp acidity that balances sweetness and helps keep the syrup tasting fresh.
The step that matters
Adding the phosphoric acid. Acid is strong and can be added unevenly, leaving sharp pockets of flavour. Adding it carefully and stirring well distributes it evenly through the syrup so the taste stays balanced throughout.
“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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