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Drink

Strawberry Water

A chilled fruit water made from raspberries, powdered sugar, lemon, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Strawberry Water

Ingredients

Directions

Make the syrup base

  1. Hull the raspberries and crush them with a wooden spoon.

  2. Mix in the powdered sugar and ½ pint of cold water.

  3. Pour the mixture into a fine sieve and filter until clear.

Finish and chill

  1. Add the strained juice of 1 lemon and 1½ pints of cold water.

  2. Mix thoroughly and chill in the refrigerator until ready to serve.

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

Raspberries
Provide the main flavour and colour of the drink.
Powdered sugar
Dissolves easily in cold water and adds sweetness to balance the tartness.
Lemon
Adds acidity that brightens the fruit flavour.

The step that matters

Filter until clear. Pressing the crushed raspberries through a fine sieve removes seeds and pulp, so the water stays clear and smooth rather than gritty or cloudy.

“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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