Name: Lemon Water
Ingredients: 1 lemon; 2 teaspoons white sugar or 1 tablespoon clarified syrup; 1 pint water

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 Water

Ingredients

1 lemon
2 teaspoons white sugar or 1 tablespoon clarified syrup
1 pint water

Directions

Prepare

Pare the lemon very thin.
Cut three or four slices from the middle of the lemon.
Place the lemon slices and a bit of the rind in a teapot.
Add the sugar or syrup.
Pour in the water and seal the teapot.

Steep

Let it steep for two hours.

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.

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: Supplies the bright acidity and aromatic oils from the rind and flesh that flavour the water.
White sugar or clarified syrup: Adds sweetness that balances the lemon's tartness.

“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.