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Dessert

Iced Strawberries

A chilled dessert of hulled strawberries topped with powdered sugar, fruit juice or wine, and pounded ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and wine are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 9,581 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Iced Strawberries

Ingredients

Directions

Prepare

  1. Layer the hulled strawberries in a deep glass or china dish with powdered sugar.

  2. Pour the fruit juice or fruit wine over the strawberries.

  3. Refrigerate for at least 1 hour before serving.

Serve

  1. Just before serving, sprinkle the strawberries with finely pounded ice and additional powdered sugar.

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 + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main fruit body and flavour that the sugar and juice sweeten and perfume.
Powdered sugar
Sweetens the berries and draws out their juice as it dissolves, forming a syrup.
Fruit juice or fruit wine
Adds liquid and acidity that moistens the berries and brightens their flavour.
Finely pounded ice
Chills the berries at serving and adds a light, frosty texture.

The step that matters

Refrigerate for at least 1 hour before serving. Sugar needs time to dissolve into the juices that the berries release, so the syrup forms and the flavours blend. Serving too early leaves the fruit tasting raw and the liquid thin.

“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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