Name: Strawberry Sherbet
Ingredients: 2 boxes fresh strawberries, crushed; 1 pint sugar; 1½ pints water; juice of 2 lemons

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 ↓

Strawberry Sherbet

Ingredients

2 boxes fresh strawberries, crushed
1 pint sugar
1½ pints water
juice of 2 lemons

Directions

Boil the water and sugar together for 20 minutes.
Add the juice of the lemons to the mixture.
Mix everything together 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.

Photo for illustrative purposes only · Contact us to use it

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.

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

Strawberries: Supplies the main flavor and fruit pulp that gives the sherbet its body.
Sugar: Sweetens the mixture and keeps the frozen texture softer by lowering the freezing point.
Lemon juice: Adds acidity that brightens the strawberry flavor.

“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.