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Drink

Strawberry Acid

A fermented drink made by steeping strawberries in vinegar, then sweetened and served with water and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Strawberry Acid

Ingredients

Directions

Make the infusion

  1. Combine 1 quart of vinegar with 1 quart of strawberries in a container.

  2. Let the mixture stand for 24 hours.

  3. Strain the mixture, being careful not to squeeze the bag.

  4. Repeat the process with more strawberries until the vinegar is fully flavored.

Serve

  1. When ready to serve, add sugar, water, and crushed ice to taste.

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

Vinegar
Acts as the base that extracts and carries the strawberry flavor.
Strawberries
Provide the fruit flavor and aroma that the vinegar takes up during standing.
Sugar
Adds sweetness to balance the sharpness of the vinegar.

The step that matters

Straining without squeezing the bag. Squeezing the fruit forces out pulp and solids, which can cloud the vinegar and add bitter or raw notes. Letting it drip keeps the liquid clear.

“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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