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Strawberry Water Ice

A chilled strawberry sorbet made by straining fruit, sweetening with syrup, adding lemon, and churning until frozen.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Strawberry Water Ice

Why it works: Syrup and lemon are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,235 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Strawberry Water Ice

Ingredients

Directions

Prepare the juice

  1. Remove the stalks from the strawberries.

  2. Rub the strawberries through a fine sieve.

  3. Mix the strawberry juice with enough cold clarified syrup to make it sweet.

  4. Add the lemon juice.

Freeze

  1. Pour the mixture into the freezing pot.

  2. Churn the mixture for 8 to 10 minutes.

  3. Scrape the frozen portion from the sides of the pot. Mix it back in.

  4. Continue until the entire mixture is uniformly frozen.

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. Syrup + lemontop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Strawberries
Provide the main flavour and the fruit pulp that gives the ice its body.
Clarified syrup
Adds sweetness and lowers the freezing point so the ice stays scoopable.
Lemon juice
Adds acidity that brightens the strawberry flavour.

The step that matters

Scrape the frozen portion from the sides of the pot. Ice forms first against the cold walls. Scraping and remixing it into the liquid keeps ice crystals small and evenly distributed, giving a smooth texture instead of a coarse, icy one.

“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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