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Dessert

Frozen Strawberries

A chilled strawberry preserve made with sugar, lemon juice, and a sugar syrup, frozen and packed with ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and lemon 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 ↓

Frozen Strawberries

Ingredients

Directions

Prepare the fruit

  1. Hull and wash the strawberries, then mash them.

  2. Mix the mashed strawberries with 1 cup of granulated sugar and the juice of 1 lemon.

  3. Let the mixture stand for 2 hours, stirring occasionally.

Make the syrup

  1. Boil together 1 pound of sugar and 1 pint of water for 5 minutes.

  2. Strain the boiled syrup and let it cool.

Combine and freeze

  1. Rub the fruit through a sieve.

  2. Mix the sieved fruit with the cold syrup.

  3. Freeze the mixture.

  4. When firm, pack down in a can.

  5. Repack the can with ice and salt.

  6. Cover the can.

  7. Set the can away for 2 hours to ripen.

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 + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and lemon 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 the bulk of the frozen mixture.
Granulated sugar
Sweetens the fruit and helps soften its texture while it stands.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Pack down in a can once firm. The mixture must be frozen solid before packing, so it stays firm when repacked with ice and salt. Repacking the can with ice and salt chills it further, and the 2-hour ripening lets the texture settle.

“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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