Why it works: Sugar and mulberry work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 17 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Syrup of Mulberries
Ingredients
Directions
Make the syrup
Combine 1 pound of loaf sugar with 1 quart of strained mulberry juice in a pot.
Boil the mixture until it reaches a rich syrup consistency, skimming off any foam.
Bottle
Once cooled, bottle the syrup and seal it tightly with a cork.
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.
-
Sugar + mulberrytop 23% of all pairsSmell alikemoderateCooked together17 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Loaf sugar
- Dissolves into the juice and, once boiled, thickens it into a syrup with sweetness.
- Mulberry juice
- Provides the liquid base and the fruit flavour and colour of the syrup.
The step that matters
Skimming the foam while boiling. Foam rising during the boil contains bits of fruit and impurities that can cloud the syrup and affect its clarity and keeping quality if left in.
“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
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.