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Drink

Excellent Portable Lemonade

A powdered lemonade mix made from sugar, lemon rind, and juice, dissolved in water for a portable drink.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and lemon 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 ↓

Excellent Portable Lemonade

Ingredients

Directions

Prepare

  1. Grind the sugar and lemon rind to a powder.

  2. Pour the strained lemon juice over the mixture.

  3. Press the mixture into a jar.

Serve

  1. To serve, dissolve 1 tablespoon of the mixture in a glass of water.

  2. Add a small amount of citric acid if desired for extra tartness.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon 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

Sugar
Adds sweetness and, ground with the rind, helps draw out the lemon oils.
Lemon rind
Contributes aromatic oils that give the drink its lemon fragrance and flavour.
Lemon juice
Supplies the sour acidity that balances the sweetness.

The step that matters

Grind the sugar and lemon rind to a powder. Grinding breaks open the rind's oil-filled cells and the sugar abrades them, releasing the aromatic oils into the mixture. If the rind is left in large pieces, the mixture will taste weak and less lemony.

“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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