Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Orangeade
Ingredients
Directions
Prepare
Juice the China oranges to extract the juice.
Mix the orange juice with sugar and water to taste.
Let the mixture stand for some time.
Strain and serve
Strain the liqueur through a flannel bag.
Chill the orangeade before serving.
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.
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Orange + sugartop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Orange and sugar barely smell alike, yet cooks put them together in 19,212 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
- China oranges
- Provide the juice that gives the drink its main flavour and acidity.
- Sugar
- Sweetens the juice, balancing its acidity.
“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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