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 ↓
Lemonade
Ingredients
Directions
Mix
Combine lemon juice, sugar, and ice water in a large pitcher.
Soak the squeezed lemon halves in a little water, then use this water to enhance the flavor.
Stir and serve
Stir well until the sugar is dissolved.
Serve chilled.
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.
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Lemon + sugartop 18% of all pairsSmell alikelowCooked 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
- Lemon juice
- Provides the sour, bright acidity and the main lemon aroma.
- Sugar
- Adds sweetness that balances the lemon's acidity.
- Ice water
- Dilutes the juice and sugar to a drinkable strength and keeps the drink cold.
The step that matters
Stir well until the sugar is dissolved.. Sugar that stays undissolved leaves the lemonade gritty and unevenly sweet, with sugar settling at the bottom of the pitcher. Stirring spreads the sugar through the liquid so every glass tastes the same.
“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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