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 ↓
Raspberry Ice
Ingredients
Directions
Prepare the fruit
Sprinkle the raspberries with sugar, cover, and let stand for 2 hours.
Mash the raspberries and squeeze through cheesecloth.
Freeze
Add water and lemon juice to taste, then 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.
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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Sugar + lemontop 18% of all pairsSmell alikelowCooked 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
- Raspberries
- Provide the main fruit flavor and the body of the ice.
- Sugar
- Adds sweetness and draws juice out of the fruit, and it keeps the frozen texture softer.
- Lemon juice
- Adds acidity that brightens the raspberry flavor.
The step that matters
Standing the raspberries with sugar. The sugar needs time to draw juice out of the fruit and dissolve into it. If the fruit stands too briefly, the mixture stays grainy and the flavor is less concentrated.
“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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