Name: Lemonade
Ingredients: 1 fine lemon; 1 quart cold filtered water; lump sugar to taste

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 ↓

Lemonade

Ingredients

1 fine lemon
1 quart cold filtered water
lump sugar to taste

Directions

Peel the lemon as thinly as possible and let the peel sit in the cold filtered water for 30 minutes.
Add the strained juice of the lemon to the water.
Remove the peel and sweeten the mixture to taste with lump sugar.

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

Lemon: Its peel flavours the water while its juice supplies the sour, bright acidity.
Lump sugar: Sweetens the drink and balances the lemon's sourness.

“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.