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Dessert

Frozen Strawberries

A frozen dessert made from mashed strawberries, sugar, lemon juice, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Frozen Strawberries

Ingredients

Directions

Prepare the fruit

  1. Mash the strawberries with a silver spoon and strain through a fine sieve.

  2. Cover the strained fruit with 1 pound of sugar and let it stand for several hours.

Make the mixture

  1. Add the lemon juice, 1 pound of sugar (if only 1 pound was used earlier), and cold water.

  2. Freeze the mixture in a patent freezer until smooth.

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.

  1. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked 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

Strawberries
Provide the main flavour and colour, and the fruit body of the sorbet.
Granulated sugar
Sweetens the mixture and softens the texture by keeping ice crystals small.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Freezing until smooth. Freezing without enough stirring lets large ice crystals form, which makes the texture coarse and icy. Sugar and a smooth, well-mixed base help keep crystals small and the texture fine.

“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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