Why it works: Guava and sugar work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 115 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Guava Syrup
Ingredients
Directions
Make the syrup
Boil the sugar and water in a saucepan until it forms a string.
Add the guava pulp and cook until it becomes translucent.
Strain the mixture to remove solids.
Bottle
Reheat the syrup and pour it into sterilized bottles.
Seal the bottles well.
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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Guava + sugartop 26% of all pairsSmell alikelowCooked together115 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Guavas
- Provide the fruit pulp that gives the syrup its flavour and aroma.
- Sugar
- Sweetens the syrup and, when boiled with water, thickens it into a syrup.
The step that matters
Cooking the sugar syrup to a string stage. Boiling the sugar and water to the string stage concentrates the sugar so the syrup thickens and keeps well. Under-boiling leaves it thin and more prone to spoiling; over-boiling can make it too stiff or cause crystallisation.
“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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