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Strawberry Frappe

A chilled strawberry beverage made with crushed strawberries, sugar, lemon juice, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Strawberry Frappe

Ingredients

Directions

Make the mixture

  1. Crush the strawberries with the sugar and let them stand for 1 hour.

  2. Add the juice of the lemons and the water to the mixture.

Freeze and serve

  1. Freeze the mixture, turning it every 15 to 20 minutes.

  2. Serve immediately or pack it for later use.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Strawberries
Provide the main fruit flavour and colour, and sweetness once macerated with sugar.
Sugar
Sweetens the mixture and draws juice out of the strawberries as it stands.
Lemons
Add acidity that brightens the strawberry flavour and balances the sweetness.
Water
Adds liquid so the mixture can freeze into a light, icy texture.

The step that matters

Turning the mixture while it freezes. Stirring at regular intervals breaks up ice crystals as they form, keeping the frappe smooth and grainy-free rather than one solid block of ice.

“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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