Name: Lemon Ice
Ingredients: 1 quart of water; 2 cups of sugar; Juice of 6 lemons

Why it works: Sugar and lemon 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 ↓

Lemon Ice

Ingredients

1 quart of water
2 cups of sugar
Juice of 6 lemons

Directions

Make the syrup

Cook the sugar in 1 cup of water for 5 minutes.

Combine and freeze

Add the remaining quart of water and lemon juice.
Freeze the mixture.

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.

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.

Sugar + lemontop 18% of all pairs

Smell alikelow

Cooked together53,532 recipes

Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon 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

Sugar: Dissolves into the water to make a syrup that adds sweetness and softens the texture of the frozen ice.
Lemon juice: Provides the acidity and bright flavor that define the lemon ice.
Water: Dissolves the sugar and forms the bulk of the liquid that freezes into the ice.

“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.