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Drink

Raspberry Nectar

A fermented raspberry drink sweetened with sugar and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Nectar

Ingredients

Directions

Ferment the fruit

  1. Pour 1 quart of vinegar over 2 quarts of ripe raspberries.

  2. Let the mixture stand until the fruit ferments.

Strain, sweeten and bottle

  1. Strain the mixture.

  2. For every pint of juice, add 1 pound of loaf sugar.

  3. Simmer for 20 minutes.

  4. Bottle the nectar while hot.

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. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ripe raspberries
Provide the main fruit flavour and the juice that becomes the nectar.
Vinegar
Adds acidity that sharpens the fruit and helps it ferment during standing.
Loaf sugar
Adds sweetness that balances the sharp vinegar in the finished nectar.

The step that matters

Let the mixture stand until the fruit ferments. Fermentation changes the fruit's flavour and softens it, and the vinegar helps drive it. Standing too briefly leaves the fruit flat, while standing too long can make the flavour harsh. The record gives no standing time, so judge by the smell and taste of the fruit.

“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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