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Drink

Raspberry Brandy

A spirit infused with raspberry juice and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and brandy 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

Prepare the juice

  1. Pick the raspberries when dry and place them in a glass jar.

  2. Put the jar in a kettle of cold water.

  3. Heat the kettle.

  4. Let the water get hot until the juice runs from the fruit.

  5. Strain the juice.

Make the syrup

  1. Add ½ pound of sugar for every pint of juice.

  2. Boil the mixture.

  3. Skim off any foam.

Finish and bottle

  1. Once cold, mix the juice with an equal quantity of brandy.

  2. Bottle the mixture tightly.

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 + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy 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

Raspberries
Provide the main flavour and the juice that forms the base of the drink.
Sugar
Adds sweetness and balances the tartness of the raspberry juice.
Brandy
Acts as a preservative and adds alcohol strength and warmth to the finished drink.

The step that matters

Skim off any foam. Foam formed while boiling the sugar and juice carries impurities and can spoil the flavour and clarity, so it should be removed before bottling.

“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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