Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Raspberry Syrup
Ingredients
Directions
Prepare the juice
Pick and clean red or ripe raspberries.
Mash the raspberries and place them in a pan in a warm place for 2-3 days to ferment.
Draw off the juice and filter it through blotting paper.
Make the syrup
In a pot, melt 2 pounds of sugar with the raspberry juice over low heat, skimming off any foam without boiling.
Strain the mixture through a cloth, let it cool, and then bottle it.
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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Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberry juice
- Provides the fruit flavour and liquid base of the syrup.
- Sugar
- Adds sweetness and body, and helps preserve the syrup.
The step that matters
Melt the sugar over low heat without boiling. Gentle heat lets the sugar dissolve fully without scorching, and keeping the mixture below a boil helps preserve the fresh raspberry flavour. Skimming the foam as it forms keeps the syrup 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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