Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓
Water Currant
Ingredients
Directions
Mix currant juice and cold water, then sweeten to taste.
For Jellice, beat jelly with a fork and dissolve in 2 tablespoons of water.
Fill a goblet with ice water and add the Jellice mixture for a refreshing drink.
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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Currant + sugartop 26% of all pairsSmell alikelowCooked together12,256 recipes
Currant and sugar barely smell alike, yet cooks put them together in 12,256 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
- Currant juice or jelly
- Provides the main fruit flavour, tartness and colour of the drink.
- Sugar
- Adds sweetness to balance the tartness of the currant.
The step that matters
Dissolving the Jellice. Beating the jelly with a fork and dissolving it fully in water breaks up lumps, so the flavour spreads evenly through the drink instead of sitting in pockets.
“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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