Why it works: Syrup and red currant work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 76 recipes. The science ↓
Red Currant Water Ice
Ingredients
Directions
Press 1 pound and 8 ounces of red currants and raspberries through a fine sieve to obtain 1½ pints of juice.
Mix the fruit juice and syrup in a basin.
Use a syrup gauge to check that the mixture is at 24 degrees strength.
If the mixture is too thin, add more syrup; if too rich, add a little water.
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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Syrup + red curranttop 26% of all pairsSmell alikelowCooked together76 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Red currants
- Provide the main tart fruit flavour and the juice that gives the drink its colour.
- Raspberries
- Add aroma and fruity sweetness alongside the red currant juice.
- Syrup
- Supplies sweetness and sets the strength of the finished mixture.
The step that matters
Checking the strength with a syrup gauge. The mixture must reach 24 degrees strength to taste balanced and not too thin or too rich. Sugar and water proportions control how sweet and dilute the drink tastes, so testing before serving lets you correct it with more syrup or a little water.
“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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