Why it works: Raspberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,101 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Raspberry Syrup
Ingredients
Directions
Wash the raspberries and strain them as you would for jelly.
For every quart of juice, add one pound of white sugar.
Boil the mixture for about 30 minutes until it thickens slightly.
Bottle the syrup while it is still hot.
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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Raspberry + sugartop 21% of all pairsSmell alikelowCooked together3,101 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberry juice
- Provides the main flavor and liquid base of the syrup.
- White sugar
- Sweetens the syrup and, once boiled, thickens it into a syrup texture.
The step that matters
Boil until it thickens slightly. Sugar dissolved in juice and boiled concentrates the liquid by evaporating water, which is what gives the syrup its body. Stopping too early leaves it thin, while boiling too long makes it overly thick and prone to crystallizing as it cools.
“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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