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, Economical
Ingredients
Directions
Slice the lemons, removing the seeds and thick white skin.
Place the lemons and rind in a jug.
Add the sugar and pour the boiling water over them.
Cover the jug closely and let it cool.
Once cold, the lemonade is ready to serve.
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.
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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
- Lemons
- Provide the sour citrus juice and aromatic oils that flavour the drink.
- Loaf sugar
- Sweetens the drink and balances the lemon's acidity.
The step that matters
Covering the jug while it cools. Keeping the jug covered traps the volatile aroma oils from the lemon rind and stops them escaping with the steam, so the drink keeps more of its lemon fragrance.
“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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