Why it works: Cherry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cherry Soda
Serves 3Ingredients
Directions
Make the syrup
Combine the water, cherries, and sugar in a pot.
Boil the mixture until it becomes a thick syrup.
Strain the mixture, and discard the solids. This should yield about 5 oz (150 ml) syrup.
Make the soda
To make the finished soda, mix 1 volume of syrup with 5 volumes of carbonated water.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Cherry + sugartop 20% of all pairsSmell alikelowCooked together2,598 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
- Cherries
- Provide the main fruit flavour and the red colour of the syrup.
- White sugar
- Adds sweetness and body, and helps the liquid reduce into a thick syrup.
The step that matters
Boil until a thick syrup forms. Boiling evaporates water and concentrates the sugar, so the syrup thickens as it cools. Stopping too early leaves a thin syrup that dilutes the soda. Boiling too long makes it overly thick and can cause the sugar to crystallise.
“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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