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Drink

Lemonade

A drink made by boiling water, adding lemon slices and sugar, then cooling and straining.

From an old cookbook · modernised transcription
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Lemonade

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

Ingredients

Directions

Prepare the lemons

  1. Boil 1½ pints of water in a kettle.

  2. Wash the lemons and peel them thinly, avoiding the white pith.

  3. Remove all the pith from the lemons.

  4. Slice the lemons thinly, remove the seeds, and place the slices and half the rind in a jug.

Make the lemonade

  1. Add about 1 ounce of loaf sugar to taste.

  2. Pour the boiling water over the lemons in the jug.

  3. Cover the jug and let it cool.

  4. Once cold, strain the lemonade into another jug.

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.

Photo for illustrative purposes only · Contact us to use it

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 sharp acidity and the aromatic oils from the peel that flavour the drink.
Loaf sugar
Sweetens the drink, balancing the sourness of the lemon juice.

The step that matters

Remove all the pith from the lemons. White pith is bitter, so leaving any of it in the peel or slices will make the lemonade taste harsh. Thin peeling keeps the fragrant zest oils without it.

“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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