Name: Ginger-water Ice
Ingredients: 6 oz. preserved ginger; 1 quart lemon-water ice

Why it works: Ginger and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ginger-water Ice

Ingredients

6 oz. preserved ginger
1 quart lemon-water ice

Directions

Prepare

Pound 4 oz. of the ginger in a mortar.
Cut the remaining ginger into very fine slices.

Make the ice

Add the lemon-water ice and mix well.
Mould the mixture and freeze for 25 minutes.

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.

Ginger + lemontop 5% of all pairs

Smell alikestrong

Cooked together5,154 recipes

Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Preserved ginger: Provides the main spicy, aromatic flavour, with pounded and sliced pieces spreading it through the ice.
Lemon-water ice: Forms the liquid base that freezes into a smooth, icy texture and carries the sharp lemon flavour.

“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.