Name: Currant and Raspberry Ice
Ingredients: 1 quart red currants; 1 pint raspberries; 1 pint water; 2 pints sugar

Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Currant and Raspberry Ice

Ingredients

1 quart red currants
1 pint raspberries
1 pint water
2 pints sugar

Directions

Squeeze out the juice from the currants and raspberries.
Mix the juice with the sugar and water.
Freeze the mixture 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.

Red currant + sugartop 26% of all pairs

Smell alikelow

Cooked together1,156 recipes

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

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

What each ingredient does

Red currants: Their tart juice gives the ice a sharp, acidic bite and bright flavour.
Raspberries: Their juice adds fruity flavour and aroma.
Sugar: Sweetens the juice and lowers its freezing point, keeping the ice softer.

“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.