Why it works: Lemon and cherry are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,301 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Water Fruit Ice
Ingredients
Directions
Mix the juice with twice the quantity of syrup.
Freeze the mixture until solid.
For added flavor, mix in a little lemon juice or noyeau if making cherry or greengage ice.
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.
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Lemon + cherrytop 10% of all pairsSmell alikemoderateCooked together1,301 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Syrup + cherrytop 19% of all pairsSmell alikelowCooked together339 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Currant + lemontop 20% of all pairsSmell alikelowCooked together4,270 recipes
Shared aroma: alpha-pinene (pine, turpentine).
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Currant + cherrytop 20% of all pairsSmell alikelowCooked together106 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Syrup + lemontop 20% of all pairsSmell alikelowCooked 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
- Fruit juice
- Provides the main flavor and liquid base of the ice.
- Syrup
- Sugar dissolves into the juice, adding sweetness and lowering the freezing point so the ice stays softer.
Swap the lemon
The recipe marks lemon as optional. How well each one fits the dish's main ingredients (currant, syrup, cherry):
- Vanillafits better
- Peachfits better
- Figfits better
- Lemonthe original
Fit is the average pairing score against currant, syrup, cherry. 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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