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Fruit Syrup

A sweetened fruit liquid made by boiling fruit juice with plain syrup, acid, and soda foam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Raspberry and blackberry match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 278 recipes. Both carry furaneol, which smells caramel, sweet. The science ↓

Fruit Syrup

Ingredients

Directions

  1. Mix the fruit juice and plain syrup in a large pot.

  2. Bring the mixture to a boil, then remove from heat and let it cool.

  3. Once cooled, add the fruit acid and soda foam, stirring well.

  4. If desired, color the syrup using soluble carmine, but use sparingly.

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.

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.

  1. Raspberry + blackberrytop 1% of all pairs
    Smell alikestrong
    Cooked together278 recipes

    Shared aroma: furaneol (caramel, sweet).

  2. Strawberry + blackberrytop 1% of all pairs
    Smell alikestrong
    Cooked together222 recipes

    Shared aroma: furaneol (caramel, sweet).

  3. Strawberry + pineappletop 1% of all pairs
    Smell alikestrong
    Cooked together433 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Strawberry + raspberrytop 2% of all pairs
    Smell alikemoderate
    Cooked together815 recipes

    Shared aroma: furaneol (caramel, sweet).

  5. Pineapple + cherrytop 4% of all pairs
    Smell alikestrong
    Cooked together537 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

Fruit juice
Provides the main fruit flavor and color of the syrup.
Plain syrup
Adds sweetness and body to the finished syrup.
Fruit acid
Adds tartness that balances the sweetness and brightens the fruit flavor.

The step that matters

Let the syrup cool before adding the fruit acid and soda foam. Carbonation escapes more readily from warm liquid, so adding the soda foam to a cooled syrup helps it stay effervescent and keeps the added acid's flavor fresh.

Swap the currant

How well each one fits the dish's main ingredients (strawberry, raspberry, pineapple, blackberry, cherry, syrup):

  1. Vanillafits better
  2. Peachfits better
  3. Blueberryfits better
  4. Currantthe original

Fit is the average pairing score against strawberry, raspberry, pineapple, blackberry, cherry, syrup. Candidates are from the same food group and used in at least 100 recipes.

“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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