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Iceland Moss Lemonade

A chilled lemonade made with Iceland moss, lemon, sugar, and boiling water.

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

Iceland Moss Lemonade

Ingredients

Directions

Prepare

  1. Wash the moss in two waters.

  2. Peel and slice the lemons, discarding the peel.

Make the lemonade

  1. Mash the sliced lemons with the sugar.

  2. Mix the mashed lemons with the moss.

  3. Pour the boiling water over the mixture.

  4. Let it stand until cold.

Serve

  1. Sweeten to taste and serve ice-cold.

  2. If too thick, add cold water.

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

Iceland moss
Its soluble gums thicken the liquid, giving the lemonade a light, jelly-like body.
Lemons
Provide the sharp acidity and bright citrus aroma that define the drink.
Sugar
Adds sweetness that balances the lemons' tartness.

The step that matters

Let it stand until cold. Iceland moss gums release and thicken as the liquid cools, so the body sets during this rest. Serving too early gives a thin drink, and cooling fully before adjusting thickness avoids overcorrecting with too much cold water.

“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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