Name: Cherry Ice
Ingredients: 1 gallon Maraschino cherries; 10 gallons stock ice; Lemon juice to taste; Cherry or almond extract to taste

Why it works: Lemon and cherry are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,301 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cherry Ice

Ingredients

1 gallon Maraschino cherries
10 gallons stock ice
Lemon juice to taste
Cherry or almond extract to taste

Directions

Make a batch of stock ice, coloring it red.
Add lemon juice to the stock ice to achieve your desired sourness.
Incorporate Maraschino cherries and cherry or almond extract to taste.
You can leave the cherries whole or chop them, based on your preference.

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.

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.

Lemon + cherrytop 10% of all pairs

Smell alikemoderate

Cooked together1,301 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Maraschino cherries: Provide the main cherry flavor, sweetness and red color.
Lemon juice: Adds sourness that balances the sweetness of the cherries.
Cherry or almond extract: Adds aroma that intensifies the cherry flavor.

“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.