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Dessert

Mulberry Water Ice

A frozen beverage made from mashed mulberries, syrup, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and lemon 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 ↓

Mulberry Water Ice

Ingredients

Directions

Make the base

  1. Mash the mulberries and strain to extract the juice.

  2. Mix the mulberry juice, syrup, and lemon juice together.

Freeze

  1. Freeze the mixture until partially set.

  2. Stir and then freeze again until firm.

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. Syrup + lemontop 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

Mulberries
Provide the main flavour and colour, and most of the liquid base of the ice.
Syrup
Adds sweetness and softens the ice, keeping it from freezing rock-hard.
Lemon juice
Adds acidity that brightens the mulberry flavour and balances the sweetness.

The step that matters

Stir and then freeze again until firm. Stirring the partly frozen mixture breaks up the ice crystals that form as it freezes, giving a smoother texture. Skipping this step or stirring too late lets larger crystals form, making the ice coarse 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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