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 ↓
Raspberry Water Ice
Ingredients
Directions
Make the mixture
Extract the juice from the raspberries.
Combine the raspberry juice, lemon juice, water, and clarified sugar in a bowl and mix well until the sugar is dissolved.
Freeze
Pour the mixture into a container and freeze until solid.
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 + sugartop 18% of all pairsSmell alikelowCooked 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
- Raspberries
- Provide the main flavour, colour and fruit juice base of the ice.
- Clarified sugar
- Sweetens the ice and lowers its freezing point so it stays softer and scoopable.
- Lemon juice
- Adds acidity that brightens the raspberry flavour and balances the sweetness.
The step that matters
Dissolve the sugar fully before freezing. Undissolved sugar crystals can remain after freezing and make the ice gritty. Mixing until the sugar is completely dissolved gives a smooth, even 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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