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 ↓
Strawberry Water Ice
Ingredients
Directions
Strain the strawberries through a fine sieve into a pan or basin.
Add clarified sugar water and lemon juice to the strawberry juice to taste.
Follow the freezing directions carefully to avoid lumps.
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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Sugar + lemontop 18% of all pairsSmell alikelowCooked 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 flavour and juice that form the base of the ice.
- Clarified sugar water
- Adds sweetness and lowers the freezing point, keeping the ice softer.
- Lemon juice
- Adds acidity that brightens the strawberry flavour.
The step that matters
Follow the freezing directions carefully to avoid lumps. Ice crystals form as the mixture freezes. If it is not stirred or worked as it freezes, large crystals grow and the ice turns coarse and lumpy instead of smooth.
“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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