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Maraschino Frozen Punch

A chilled punch made with maraschino liquor, citrus juices, fruit pulps, apricots, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Maraschino Frozen Punch

Ingredients

Directions

Make the punch

  1. Combine Maraschino cherry liquor, lemon juice, orange juice, persimmon pulp, banana pulp, canned apricots, granulated sugar, and water in a large bowl.

  2. Strain the mixture through a coarse cloth.

Freeze and serve

  1. Freeze the strained mixture until solid.

  2. Serve in stem champagne glasses, garnished with cherries.

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 + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Cherry + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together252 recipes

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

  3. Banana + apricottop 3% of all pairs
    Smell alikestrong
    Cooked together124 recipes

    Shared aroma: 3-methyl-1-butanol acetate (fruity).

  4. Cherry + bananatop 5% of all pairs
    Smell alikestrong
    Cooked together187 recipes

    Shared aroma: n-butyl acetate (pear, banana).

  5. Orange + apricottop 7% of all pairs
    Smell alikestrong
    Cooked together703 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Granulated sugar
Adds sweetness and lowers the freezing point so the punch stays slushy rather than rock-hard.
Persimmon pulp
Adds body and natural sweetness to the punch base.
Banana pulp
Adds body and creaminess, helping the frozen texture feel smoother.
Lemon juice
Adds acidity that balances the sweetness of the sugar and fruit.

The step that matters

Freeze until solid. Sugar lowers the freezing point, so the mixture freezes slowly and unevenly. Check that it is firm throughout, since the texture depends on how the ice crystals form during freezing.

Swap the japanese persimmon

How well each one fits the dish's main ingredients (cherry, lemon, orange, banana, apricot, sugar):

  1. Vanillafits better
  2. Peachfits better
  3. Figfits better
  4. Japanese persimmonthe original

Fit is the average pairing score against cherry, lemon, orange, banana, apricot, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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