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 ↓
Excelleiit Portable Lemonade
Ingredients
Directions
Make the syrup base
Grate the rind of the lemon and mix it with the sugar until it becomes a powder.
Pour the strained juice of the lemon over the sugar mixture.
Press the mixture into a jar.
Serve
To serve, dissolve 1 tablespoon of the mixture in a glass of water.
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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Sugar + lemontop 18% of all pairsSmell alikelowCooked 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
- Provides sweetness and dissolves into the juice to balance its sharpness.
- Lemon juice
- Supplies the sour, bright acidity that defines the drink.
- Lemon rind
- Adds aromatic oils from the peel, giving fragrance and depth of lemon flavour.
The step that matters
Grating the rind into the sugar. Rubbing the rind into the sugar releases its aromatic oils into the crystals, so the flavour is carried evenly through the mixture. Grating too coarsely or skipping this step leaves the lemon aroma weak.
“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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