Skip to main content
Drink

Flowing Iced Punch

A chilled lemon punch made with champagne, cream, sugar, tea, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Lemon and tea work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 610 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Flowing Iced Punch

Ingredients

Directions

Prepare the base

  1. Boil the sugar with 2 cups of water.

  2. Add the lemon juice and grated peel of 8 lemons.

  3. Boil the tea with 1 cup of water, then strain it through a sieve.

Freeze and finish

  1. Freeze the mixture in a large container that holds at least 4 quarts more than the mixture.

  2. Once frozen hard, add the champagne gradually.

  3. Finally, add the cream and serve in champagne glasses.

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 + teatop 8% of all pairs
    Smell alikemoderate
    Cooked together610 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Lemon + champagnetop 13% of all pairs
    Smell alikelow
    Cooked together404 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Champagne + teatop 21% of all pairs
    Smell alikemoderate
    Cooked together24 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

Sugar
Sweetens the punch and balances the sharp acidity of the lemon juice.
Lemon juice
Provides the main acidity and bright citrus flavour.
Champagne
Adds sparkle and a light, dry wine flavour to the frozen base.
Cream
Adds richness and a softer, creamier texture.
Tea
Adds tannins for a subtle astringent, aromatic depth.

The step that matters

Adding the champagne to the frozen mixture. Champagne added to a liquid base would dilute it and lose much of its carbonation, so it is folded in only once the mixture is frozen hard. Adding it gradually keeps the texture slushy rather than letting it melt and go flat.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, champagne, cream, tea):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, champagne, cream, tea. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Lemon WheyLemon Whey33 recipesLemon WineLemon Wine31 recipesChampagne PunchChampagne Punch24 recipesLemon SquashLemon Squash10 recipes