Skip to main content
Drink

Apricot Effervescing Drink

A fizzy drink made from apricot juice, sugar, tartaric acid, syrup, water, and soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Apricot Effervescing Drink

Ingredients

Directions

Make the syrup

  1. Bruise enough apricots to make 1 pint of juice.

  2. Pass the juice through a flannel bag to clear it.

  3. Boil the juice with ½ pound of sugar until it forms a syrup.

  4. Add 1 ounce of tartaric acid and mix well.

  5. Bottle the syrup and cork it tightly.

Serve

  1. To serve, fill a tumbler three-quarters full with water.

  2. Add 2 tablespoons of the syrup and a little carbonate of soda.

  3. Stir and drink while it is effervescing.

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. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Apricot + syruptop 17% of all pairs
    Smell alikelow
    Cooked together451 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 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

Apricot juice
Provides the main fruit flavour and aroma of the drink.
Sugar
Sweetens the juice and thickens it into a syrup when boiled.
Tartaric acid
Adds sharp acidity and reacts with carbonate of soda to produce fizz.
Carbonate of soda
Reacts with the tartaric acid to release carbon dioxide, creating effervescence.

The step that matters

Add the carbonate of soda last, just before drinking. Carbonate of soda and tartaric acid react as soon as they meet water, releasing carbon dioxide gas. The fizz fades quickly, so the drink should be stirred and drunk while it is still effervescing.

Swap the apricot

How well each one fits the dish's main ingredients (sugar, syrup):

  1. Vanillafits better
  2. Raisinfits better
  3. Pearfits about as well
  4. Apricotthe original

Fit is the average pairing score against sugar, syrup. Candidates are from the same food group and used in at least 100 recipes.

“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

Orange SyrupOrange Syrup47 recipesOrgeat SyrupOrgeat Syrup13 recipesSimple SyrupSimple Syrup13 recipesVegetable SoupVegetable Soup350 recipes