Skip to main content
Drink

Red or Black Raspberry Punch

A chilled raspberry punch made with raspberry juice, lemon juice, sugar, and fresh raspberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Red or Black Raspberry Punch

Ingredients

Directions

Make the punch

  1. Juice the raspberries and strain the juice.

  2. Add the juice of 6 lemons.

  3. Mix in 3 pounds of sugar until dissolved.

  4. Chill the mixture on ice for 20 minutes.

Finish and serve

  1. Add 1 quart of fresh raspberries before serving.

  2. Serve with toothpicks.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 flavor and color of the punch, both in the juice and the fresh berries.
Sugar
Sweetens the punch and balances the tartness of the lemon juice.
Lemons
Add acidity that brightens the sweetness and the raspberry flavor.
Fresh raspberries
Add fresh berry flavor and aroma just before serving.

The step that matters

Mix in the sugar until dissolved. Sugar dissolves most easily in a liquid that is stirred thoroughly. Undissolved crystals leave a gritty texture and an uneven sweetness throughout the punch.

“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.

You might also like

Lemon WheyLemon Whey33 recipesLemon WineLemon Wine31 recipesLemon SquashLemon Squash10 recipesLemon EssenceLemon Essence8 recipes