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Drink

Raspberry-Brandy

A fermented beverage made by steeping raspberries in brandy and water, then straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Brandy and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry-Brandy

Ingredients

Directions

Make the infusion

  1. Combine water and brandy in a pitcher.

  2. Add raspberries and sugar.

  3. Cover tightly and let it sit for one week.

Strain and bottle

  1. Strain the mixture to remove solids.

  2. Optionally, rack into other bottles after one week.

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. Brandy + sugartop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Brandy and sugar barely smell alike, yet cooks put them together in 11,939 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

Brandy
Acts as the alcoholic base that extracts and preserves the raspberry flavor.
Raspberries
Provide the main fruit flavor, color and aroma as they steep.
Loaf sugar
Adds sweetness that balances the brandy and the tartness of the fruit.

The step that matters

Cover tightly and let it sit for one week. A tight cover keeps air and contaminants out while the alcohol slowly draws flavor and color from the fruit. Sealing the container well during the full steep helps the infusion develop evenly.

“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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