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Dessert

Frozen Strawberries

A chilled strawberry dessert made by mashing strawberries, adding lemon juice, sugar, water, freezing, and serving with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Frozen Strawberries

Ingredients

Directions

Prepare

  1. Mash the strawberries in a bowl.

  2. Add the lemon juice and sugar; stir until the sugar dissolves.

  3. Cover and let it sit for an hour.

  4. Add the water and mix well.

Freeze and serve

  1. Pour the mixture into a freezer and freeze gradually until almost solid.

  2. Turn the mixture rapidly to achieve a smooth texture.

  3. Serve with whipped cream.

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.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked 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

Strawberries
Provide the main fruit flavor and bulk of the mixture.
Sugar
Sweetens the mixture and lowers its freezing point so it stays softer.
Lemons
Add acidity that brightens the strawberry flavor.

The step that matters

Turn the mixture rapidly while freezing. Stirring breaks up ice crystals as they form, which keeps the texture smooth instead of icy and coarse.

“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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