Name: Raspberry Vinegar
Ingredients: 6 pounds picked raspberries; 1 pint white vinegar; 36 degrees syrup (equal proportions); spring water or any kind of aerated mineral waters

Why it works: Vinegar and syrup work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 385 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Raspberry Vinegar

Ingredients

6 pounds picked raspberries
1 pint white vinegar
36 degrees syrup (equal proportions)
spring water or any kind of aerated mineral waters

Directions

Macerate

Combine raspberries and white vinegar in a covered stone jar.
Let sit in a cool place for 10 days.

Strain and sweeten

After 10 days, carefully remove the surface and filter the mixture.
Mix the filtered vinegar with an equal amount of syrup in an earthen pan.

Bottle and serve

Bottle the mixture and store it in a cold cellar.
When ready to use, mix the vinegar with spring water or aerated mineral water.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

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.

Vinegar + syruptop 29% of all pairs

Smell alikelow

Cooked together385 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

Raspberries: Provide the primary flavor and aroma that the vinegar extracts and carries.
White vinegar: Extracts and preserves the raspberry flavor and gives the drink its acidity.
Syrup: Adds sweetness to balance the sharp acidity of the vinegar.

“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.