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 ↓
Lemonade
Ingredients
Directions
Cut the rinds of the lemons as finely as possible and add them to the water.
Cut the lemons in half and squeeze the juice into the water.
Add syrup to taste and mix well.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Lemon + syruptop 20% of all pairsSmell alikelowCooked 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
- Lemons
- Supply the juice for sourness and the rinds for aromatic oils.
- Syrup
- Adds sweetness to balance the acidity of the lemon juice.
“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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