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
Ingredients
Directions
Squeeze the juice from half a lemon into a glass.
Add 1 teaspoon of sugar.
Pour in one glass of water, either hot or cold, depending on your preference.
Stir well until the sugar is dissolved.
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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Lemon + sugartop 18% of all pairsSmell alikelowCooked 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
- Lemon juice
- Provides the sour, acidic flavour that defines lemonade.
- Sugar
- Adds sweetness to balance the lemon's acidity.
The step that matters
Stir until the sugar is fully dissolved. Undissolved sugar sinks and leaves the drink unevenly sweet. Stirring well helps the crystals dissolve, and hot water dissolves sugar faster than cold.
“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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