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Lemonade, Effervescing

A citrus drink made with lemon juice, sugar, water, and soda for effervescence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Lemonade, Effervescing

Ingredients

Directions

Make the lemonade

  1. Squeeze the juice of the lemons into a jug.

  2. Add the cold drinking water and castor sugar, then stir to combine.

Serve

  1. When serving, pour half into a tumbler.

  2. Stir in the carbonate of soda and enjoy while effervescing.

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. 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

Lemons
Provide the acidity and bright citrus flavour, and supply the acid that reacts with the soda.
Castor sugar
Adds sweetness to balance the sharp acidity of the lemon juice.
Carbonate of soda
Reacts with the lemon acid to release carbon dioxide bubbles, creating the fizz.

The step that matters

Stirring in the carbonate of soda and serving straight away. The fizz comes from carbon dioxide released when the soda meets the lemon acid. The bubbles escape over time, so the drink should be served and enjoyed while it is still effervescing.

“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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