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To Make Raspberry Brandy

A homemade raspberry brandy made by steeping raspberries in a sugar syrup and infusing with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Brandy and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Make Raspberry Brandy

Ingredients

Directions

Prepare

  1. Gather raspberries when the sun is hot.

  2. Boil 1 quart of water with 1 pound of sugar for 5 minutes.

  3. Pour the hot syrup over the raspberries and let it stand overnight.

  4. Add 1 quart of brandy and stir well.

Age and bottle

  1. Transfer to a stone bottle and let it stand for 1 month or 6 weeks before bottling.

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. Brandy + sugartop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Brandy and sugar barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the main fruit flavor and aroma that infuses into the spirit and syrup.
Brandy
Acts as the base spirit, extracting flavor from the fruit and preserving the mixture.
Refined sugar
Sweetens the mixture and helps draw flavor out of the raspberries.

“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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