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Drink

Sockerdricka

A fermented ginger drink made with water, lemon, sugar, yeast, ginger, and raisins.

From the Wikibooks Cookbook · 6 ingredients
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Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Sockerdricka

Time2 days ferment, 5 days rest

Ingredients

Directions

Make the ginger syrup

  1. Boil the sugar, water, lemon, and crushed ginger for 15 minutes.

  2. Strain the mixture.

  3. Let it cool.

Ferment and bottle

  1. Mix in the yeast.

  2. Let the mixture ferment for 2 days.

  3. Put the drink in bottles.

  4. Add a raisin to each bottle.

  5. Cork the bottles.

  6. Let rest for 5 days.

Nutrition, whole recipe (rough)

580Calories
14 gProtein
2 gFat
128 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Ginger1 tsp grated fresh (2g)2
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

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.

  1. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Ginger + raisintop 11% of all pairs
    Smell alikemoderate
    Cooked together1,242 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  4. Lemon + raisintop 14% of all pairs
    Smell alikemoderate
    Cooked together3,742 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 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

Yeast
Ferments the sugar, producing carbonation and alcohol that give the drink its fizz.
White granulated sugar
Provides the fermentable sugar that yeast converts into carbon dioxide.
Ginger
Adds its sharp, aromatic flavour to the drink.
Raisins
Add a little extra fermentable sugar and yeast to each bottle for further carbonation.

The step that matters

Corking the bottles. Fermentation keeps producing carbon dioxide during the rest period, so bottles can build pressure and burst if sealed before fermentation is complete. Cork firmly but be ready for pressure.

Swap the raisin

How well each one fits the dish's main ingredients (lemon, sugar, ginger):

  1. Orangefits better
  2. Limefits better
  3. Mangofits better
  4. Raisinthe original

Fit is the average pairing score against lemon, sugar, ginger. 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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