Why it works: Sugar and cherry are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cherry Sirup. Strop De Cerises.
Ingredients
Directions
Prepare
Put the filtered cherry conserve in a basin.
Heat quickly and remove as soon as it boils.
Clarify
Remove from the fire, allow it to rest, and skim off any foam.
Pass the mixture through a filter.
Fresh cherry variant
If using fresh cherries, stone and press them, then let the juice stand for 24 hours before decanting and filtering.
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 + cherrytop 20% of all pairsSmell alikelowCooked together2,598 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Refined sugar
- Dissolves into the liquid to give the syrup its sweetness and body.
- Cherry conserve
- Supplies the cherry flavour and fruit solids that the syrup carries.
- Water
- Dissolves the sugar and thins the mixture so it can be heated and filtered.
The step that matters
Remove as soon as it boils. Prolonged boiling evaporates water and concentrates the sugar, which thickens the syrup and can darken or scorch its flavour. Heating quickly and stopping at the first boil keeps the syrup light and clear.
“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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