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
Combine raspberries, lemon juice, water, and clarified sugar in a bowl. 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 flavor and color, along with natural acidity and fruit body.
- Lemon juice
- Adds acidity that brightens the raspberry flavor and balances sweetness.
- Clarified sugar
- Sweetens the mixture and lowers its freezing point so the ice stays softer.
The step that matters
Dissolving the sugar fully. Undissolved sugar stays grainy and can make the ice gritty. Sugar also lowers the freezing point, so a fully dissolved mixture freezes into a smoother, more 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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