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Dessert

Frozen Strawberries

A frozen dessert of crushed strawberries, water, sugar and lemon juice, frozen with ice and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

  1. Pour the sugar and lemon juice over the strawberries and let them stand for 1 hour.

  2. Crush the strawberries and add the water, stirring to dissolve the sugar.

Freeze

  1. Freeze slowly using a smaller proportion of salt with the 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. 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 flavor, color, and fruity body of the dessert.
Sugar
Adds sweetness and lowers the freezing point, keeping the frozen mixture softer.
Lemon juice
Adds acidity that brightens the strawberry flavor and balances the sweetness.
Water
Dilutes the fruit and forms the ice crystals that give the frozen texture.

The step that matters

Freeze slowly with less salt in the ice. Slow freezing lets the mixture cool gradually so it sets smoothly rather than hardening into large, icy crystals. Sugar lowers the freezing point, so the dessert stays softer than plain water 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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