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Fruit Ices

Fruit ices are frozen fruit juice and water sweetened with sugar, optionally thickened with egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fruit Ices

Ingredients

Directions

Make the syrup

  1. Boil 4 cups of sugar with 1 quart of water and 1 beaten egg white for 10 minutes.

  2. Strain the syrup.

  3. Cool the syrup.

Freeze the ice

  1. Mix equal parts of fruit juice and water with plenty of sugar.

  2. Freeze the mixture.

  3. Beat 2 egg whites.

  4. Add the beaten egg whites when the mixture is partly frozen.

  5. Freeze the syrup with fruit juice.

  6. Add 1 beaten egg white when the ice is half frozen.

  7. Complete freezing.

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 + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + syruptop 32% of all pairs
    Smell alikelow
    Cooked together2,995 recipes

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

What each ingredient does

Fruit juice
Provides the main flavor and the liquid that freezes into the ice.
Sugar
Sweetens the ice and lowers its freezing point so it stays softer.
Egg whites
Whipped into the partly frozen mixture to add air and a lighter, smoother texture.

The step that matters

Add the beaten egg whites when the mixture is partly frozen. If the mixture is fully frozen or still liquid, the whites will not blend in evenly. Partly frozen mixture gives the whites a stable base to be beaten into, creating a lighter, smoother texture.

“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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