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Strawberry Water Ice

A frozen strawberry beverage made by mashing strawberries with sugar and lemon juice, then adding water and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Strawberry Water Ice

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 ↓

Strawberry Water Ice

serves up to 8

Ingredients

Directions

Make the base

  1. Mash the strawberries with the sugar and lemon juice.

  2. Let the mixture stand for 1 hour.

Finish and freeze

  1. Strain the mixture through a fine sieve.

  2. Add the water and freeze.

  3. Serve for up to 8 people.

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.

  1. 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

Strawberries
Provide the main fruit flavour and colour, and bulk of the liquid once mashed.
Sugar
Sweetens the base and draws juice out of the mashed strawberries.
Lemon juice
Adds acidity that brightens the strawberry flavour and balances the sweetness.
Water
Dilutes the fruit mixture so it freezes into a light, icy texture.

The step that matters

Letting the mixture stand for 1 hour. Sugar slowly draws juice out of the mashed strawberries and dissolves into it, building a syrup with stronger flavour. Skipping the rest leaves a weaker, less fruity base.

“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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