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
Press the juice out of the berries using a combination press.
Make the syrup
In a pot, gently heat the juice and dissolve the sugar, ensuring the temperature does not exceed 125°F (52°C).
Mix the acetic acid with the water and add to each gallon of juice before bottling.
Bottle
While warm, bottle the syrup and cork it for future use.
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 main flavor and liquid base of the syrup.
- Granulated sugar
- Adds sweetness and body, and helps preserve the syrup.
- Acetic acid
- Adds sharp acidity that balances the sweetness and brightens the raspberry flavor.
The step that matters
Keep the temperature at or below 125°F (52°C) while dissolving the sugar. Gentle heat dissolves the sugar without cooking off the fresh raspberry aroma or scorching the juice. Overheating can darken the color and dull the flavor of the fruit.
“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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