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Dessert

Raspberry or Strawberry Water Ice

A chilled berry water ice made with strawberries or raspberries, syrup, lemon juice, and optionally carmine for color.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and lemon are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,235 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Raspberry or Strawberry Water Ice

Ingredients

Directions

Prepare

  1. Prepare the syrup as directed.

  2. Rub the fruit through a fine sieve.

Finish and freeze

  1. Add the lemon juice and deepen the color with a few drops of carmine if necessary.

  2. Freeze in the usual way.

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. Syrup + lemontop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Strawberries or raspberries
Provide the main flavor and color, and body once rubbed into a smooth pulp.
Syrup
Adds sweetness and sugar that keeps the ice soft rather than rock-hard when frozen.
Lemon juice
Adds acidity that brightens the berry flavor and sharpens the sweetness.

The step that matters

Rub the fruit through a fine sieve. Pressing the fruit through a fine sieve removes seeds and fibrous pieces, leaving a smooth pulp. Those solids would otherwise give the frozen ice a gritty texture.

“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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