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Lemon Ice

A frozen lemon syrup made from water, sugar, lemon rind, and lemon juice.

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

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 ↓

Lemon Ice

Ingredients

Directions

Make the syrup

  1. Combine water, sugar, and lemon rind in a saucepan.

  2. Boil the mixture for 15 minutes.

  3. Remove the saucepan from heat.

  4. Let the syrup cool.

Finish and freeze

  1. Add lemon juice to the cooled syrup.

  2. Strain the mixture.

  3. Pour the strained mixture into a freezer-safe container.

  4. Freeze until solid.

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. 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

Sugar
Sweetens the ice and, dissolved in water, lowers the freezing point for a softer texture.
Lemon juice
Adds sharp acidity that balances the sweetness and gives the ice its flavour.
Water
Dissolves the sugar to form a syrup and forms the ice crystals that give the dish its body.

“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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