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
Sprinkle raspberries with sugar.
Mash the raspberries and add water.
Strain the mixture through a fine colander.
Strain the mixture twice through a fine wire strainer to remove all the seeds.
Finish and freeze
Add lemon juice and 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 flavour and the fruit base of the ice.
- Sugar
- Sweetens the fruit and helps keep the frozen texture soft rather than hard.
- Lemon juice
- Adds acidity that brightens the raspberry flavour.
The step that matters
Strain the mixture twice through a fine wire strainer. Raspberry seeds are hard and gritty, and any left behind will remain noticeable in the frozen ice. Straining twice through a fine mesh removes them so the texture stays smooth.
“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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