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Raspberry Water Ice

A chilled raspberry‑flavored ice made by freezing a syrup of sugar, water, raspberries, and lemon juice.

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

Raspberry Water Ice

Ingredients

Directions

Make the syrup

  1. Boil the sugar and water together for 5 minutes.

  2. Let the syrup cool.

Freeze

  1. Add the mashed raspberries and lemon juice to the cooled syrup.

  2. Freeze the mixture until solid.

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 + 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
Sweetens the ice and lowers its freezing point, keeping it softer and scoopable.
Raspberries
Supply the main flavor and color, and their pulp adds body to the ice.
Lemon juice
Adds acidity that brightens and balances the raspberry flavor.

The step that matters

Cool the syrup before adding the fruit. Heat dulls the fresh flavor of raspberries and lemon juice. Cooling the syrup first keeps the fruit flavor bright, and the mixture must be fully cold before freezing so it sets evenly into ice.

“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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