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Dessert

Frozen Cherries

A chilled dessert made by freezing cherries with sugar, lemon juice, water, and optional red coloring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and sugar 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 Cherries

Ingredients

Directions

Prepare

  1. Chop the pitted cherries, not too fine.

  2. Mix the cherries with the granulated sugar and the strained juice of the lemons.

Freeze

  1. Add the filtered water and a dash of red food coloring.

  2. Freeze the mixture until solid.

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

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

Lemon and sugar 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

Pitted cherries
Provide the main fruit flavor and body of the frozen mixture.
Granulated sugar
Adds sweetness and lowers the freezing point, keeping the frozen texture softer.
Lemons
Their juice adds acidity that brightens the cherry flavor.

The step that matters

Chop the cherries not too fine. Finely chopped fruit releases more juice and freezes into a dense, icy mass, while larger pieces keep a more pleasant bite and texture.

“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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