Name: Lemon Ice
Ingredients: 4 cups water; Juice of 6 lemons; 2 cups sugar

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 ↓

Lemon Ice

Ingredients

4 cups water
Juice of 6 lemons
2 cups sugar

Directions

Make the syrup

Boil the sugar and water together for 20 minutes.

Finish and freeze

Add the lemon juice and strain the mixture.
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.

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.

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

Sugar: Sweetens the ice and lowers its freezing point so it stays softer when frozen.
Lemon juice: Provides acidity and bright flavor that balances the sweetness.
Water: Dissolves the sugar and forms the base that freezes 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.