Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Currant and Raspberry Ice
Ingredients
Directions
Make the fruit base
Press the juice from the red currants.
Add the red raspberries to the juice.
Make the syrup and freeze
Boil the water and sugar together for 5 minutes.
Add the boiled mixture to the fruit juice.
Cool the mixture and then freeze.
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.
Photo for illustrative purposes only · Contact us to use it
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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Red currant + sugartop 26% of all pairsSmell alikelowCooked together1,156 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Red currants
- Provide the tart acidity and main flavour of the juice.
- Red raspberries
- Add sweet-tart fruit flavour and aroma to the juice.
- Sugar
- Sweetens the ice and lowers its freezing point for a softer texture.
“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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