Name: Blackberry or Raspberry Ice
Ingredients: 3 cups water; 1½ cups rich raspberry juice; 1½ cups sugar; 1 tablespoon gelatin

Why it works: Sugar and gelatin are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Blackberry or Raspberry Ice

Ingredients

3 cups water
1½ cups rich raspberry juice
1½ cups sugar
1 tablespoon gelatin

Directions

Make the syrup and gelatin

Take ½ cup of the water and dissolve the gelatin in it.
Boil the remaining water and sugar for about 10 to 15 minutes.

Combine and freeze

Remove from heat and combine with the raspberry juice and dissolved gelatin.
Freeze until hard and 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.

Sugar + gelatintop 7% of all pairs

Smell alikemoderate

Cooked together2,778 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Raspberry + sugartop 21% of all pairs

Smell alikelow

Cooked together3,101 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Raspberry + gelatintop 21% of all pairs

Smell alikelow

Cooked together88 recipes

Shared aroma: maltol (caramel, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin: Sets the liquid into a firm, smooth frozen texture instead of hard, icy crystals.
Sugar: Adds sweetness and keeps the frozen ice softer and easier to eat.
Raspberry juice: Provides the main flavor, color, and fruity acidity of the ice.