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Cederata Water Ice

A frozen beverage made from cederata essence, lemon juice, syrup, 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 syrup are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,235 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cederata Water Ice

Ingredients

Directions

Prepare the mixture

  1. Combine the essence of cederata with the juice of three squeezed lemons in a bowl.

  2. Add the syrup and water, then mix well.

  3. Pass the mixture through a sieve.

Freeze and mould

  1. Freeze the mixture until rich and firm.

  2. If desired, fill a mold and cover it with brown paper before placing it in ice.

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 + syruptop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Essence of cederata
Provides the main cedar flavour that defines the ice.
Lemons
Juice adds acidity that brightens the flavour and balances the sweetness.
Syrup
Adds sweetness and lowers the freezing point, keeping the ice softer.

The step that matters

Freeze the mixture until rich and firm. Sugar and acid lower the freezing point, so the mixture needs enough time in the freezer to set firm. Stopping early leaves it loose and icy.

“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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