Name: Lemonade Syrup
Ingredients: 4 cups water; Juice of 6 lemons; 2 cups sugar

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 Syrup

Ingredients

4 cups water
Juice of 6 lemons
2 cups sugar

Directions

Infuse the rinds

Wash the lemon rinds if they are good and drop them into boiling water.
Let the rinds stand in the boiling water for fifteen minutes.

Make and bottle the syrup

Combine the water, lemon juice, and sugar in a pot and boil until it forms a syrup.
Pour the hot syrup into sterilized bottles for storage.

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.

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

Sugar: Provides sweetness and body, balancing the sharpness of the lemon.
Lemon juice: Supplies the tart acidity and bright lemon flavor of the syrup.

“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.