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 ↓
Berrt Drink
Ingredients
Directions
Make the brine
Place raspberries in a stone or glazed vessel.
Pour vinegar over the raspberries and let it stand for 24 hours.
Strain out the juice and vinegar.
For each pint of juice, add 1 pound of sugar.
Boil the mixture in a porcelain kettle for about 30 minutes, removing scum as it rises.
Bottle
Once cooled, bottle and seal the drink.
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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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked 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
- Raspberries
- Provide the main fruit flavour and colour for the brine.
- Vinegar
- Extracts flavour from the raspberries and gives the drink its acidity.
- Sugar
- Adds sweetness and balances the sharpness of the vinegar.
The step that matters
Boil the mixture and skim the scum. Boiling for about 30 minutes concentrates the syrup and cooks the mixture through, while skimming removes foam that would otherwise spoil the flavour and clarity of the brine.
“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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