IllustrationWhy it works: Sugar and lemon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 53,530 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
The recipe
Ingredients
Directions
Make the syrup
Combine 1 quart water, 1 pound sugar, 1 pint canned cherries, and 1 tablespoon Chalmer's gelatin in a saucepan.
Boil sugar and water together for five minutes.
Add gelatin previously soaked in a little cold water to the hot syrup, then let cool.
Add the fruit and freeze
Add juice of 2 lemons.
Press cherries through the coarsest meat chopper.
Add the pressed cherries, their juice, and all to the syrup and freeze.
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. See the original page.
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Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Sugar + lemontop 10% of all pairsAroma overlaplowMentioned together53,530 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and lemon share little aroma chemistry, yet 53,530 recipes mention both: they likely 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
- Gelatin
- Helps the syrup set and gives the frozen ice a firmer, smoother body.
- Sugar
- Adds sweetness and keeps the frozen mixture softer by lowering its freezing point.
- Cherries (in the method)
- Provide the main fruit flavour, colour, and body to the ice.
- Lemon juice
- Adds acidity that brightens the cherry flavour and balances the sweetness.
The step that matters
Add the gelatin to the hot syrup. Gelatin must be softened in cold water first and then fully dissolved in warm liquid. If it is added in lumps or not dissolved, it will not set evenly and the frozen ice may be grainy or uneven.
“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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