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Fruit Syrup for Ice Cream

A fruit syrup made from bruised strawberries or raspberries, powdered sugar, and served over ice cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Fruit Syrup for Ice Cream

Ingredients

Directions

Make the syrup

  1. Bruise the strawberries or raspberries and sprinkle with powdered sugar.

  2. Let stand for 30 minutes.

  3. Pour the berries into a fine sieve and let them drain without pressing to keep the syrup clear.

Serve

  1. Serve 1 tablespoon of syrup over each dish of ice cream.

  2. Fill champagne glasses with syrup, add 1 tablespoon of ice cream, and top with more syrup.

  3. Garnish each glass with a candied or maraschino cherry.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries or raspberries
Provide the fruit flavour and colour that make up the syrup.
Powdered sugar
Draws juice out of the bruised fruit and sweetens the syrup.

The step that matters

Draining without pressing. Pressing the berries forces fine pulp through the sieve, which clouds the syrup. Letting gravity do the work keeps it 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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