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<p>It’s not often that you see the word “broth” affixed to a fruit or other sweet ingredient. We consider a broth to be a light stock enhanced by seasoning. Here, we’ve enhanced a strawberry stock (or juice) with both malic acid and fructose. The acid triggers a saliva release (that is, it makes your mouth water) that actually causes the brain to find the broth fresher and juicier—an effect much like the palate’s reaction to high-acid white wines. Fructose—which naturally occurs in strawberries and is almost twice as sweet as sucrose—also affects the brain by heightening its perception of aroma. This bit of science was discovered by British sensory scientist Andy Taylor, who showed that fructose-enhanced fruit juices and purées had more intense fruit flavor than those that contained sucrose. Spoon the finished broth over ice cream (we’re partial to this <a href="fromage-blanc-sorbet">Fromage Blanc Sorbet</a>) for a refreshing finale to your next summer meal.</p>