Why it works: Sugar and lime are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 3,332 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Watermelon Ice 2
Ingredients
Directions
Make the syrup
Combine sugar and water in a small saucepan, bring to a boil and cook until sugar is dissolved, about 1–2 minutes.
Alternatively, place sugar and water in a 2-cup glass measure and microwave at high for 2–3 minutes or until liquid boils, stirring once to dissolve sugar.
Let cool.
Make the base
Puree watermelon until smooth; place in a bowl with sugar syrup and lime juice.
Pour into an 8-inch square baking dish.
Freeze until nearly solid, about 2 hours.
Finish and serve
Scoop mixture into a food processor or blender and beat until smooth, but not melted.
Spoon into dishes and serve immediately.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Lime | juice of 1 lime (44ml) | 11 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Sugar + limetop 29% of all pairsSmell alikelowCooked together3,332 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Watermelon
- Provides the main fruit flavour and most of the liquid that freezes into the ice.
- Granulated sugar
- Sweetens the ice and lowers the freezing point, keeping it softer and scoopable.
- Lime juice
- Adds acidity that brightens the watermelon flavour.
The step that matters
Beat until smooth but not melted. Beating the nearly frozen mixture breaks up ice crystals for a smooth texture. If it softens too much, it melts into a watery liquid and loses its body, so work quickly and serve right away.
“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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