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Dessert

Frozen Strawberries

A chilled strawberry dessert made by freezing mashed strawberries with sugar, lemon juice, and water.

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

Frozen Strawberries

Ingredients

Directions

Prepare the strawberries

  1. Mash the strawberries with a wooden masher or strain them through a potato strainer.

  2. Add the sugar and lemon juice to the strawberry pulp and let it stand for 1 hour.

Freeze

  1. Stir in the water until the sugar is dissolved.

  2. Pour the mixture into an ice cream freezer and 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.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked 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

Strawberries
Provide the main flavour and fruit body of the sorbet.
Sugar
Sweetens the mixture and lowers its freezing point, keeping the frozen texture smooth.
Lemons
Add acidity that brightens the strawberry flavour.

The step that matters

Letting the sugar and lemon stand with the pulp. Sugar draws liquid out of the fruit and dissolves into it, so the mixture becomes syrupy and well sweetened. Stirring in the water only after the sugar has dissolved keeps the sugar evenly distributed before freezing.

“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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