Name: Lemon Ice
Ingredients: ½ cup water; ½ cup sugar; 3 tablespoons lemon juice

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 ↓

Lemon Ice

Ingredients

½ cup water
½ cup sugar
3 tablespoons lemon juice

Directions

Boil the water and sugar for three minutes.
Add the lemon juice and strain through cheesecloth.
Let it cool, then freeze.

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.

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.

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

Sugar: Dissolves into the water to sweeten the ice and lowers its freezing point for a softer texture.
Lemon juice: Adds acidity and bright flavour that balances the sweetness.
Water: Forms the base that freezes into the ice and dissolves the sugar.

“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.