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 ↓
Orange Soda II
Serves 3Ingredients
Directions
Make the syrup
Remove the zest from the oranges in strips, leaving behind the bitter white pith.
Combine the sugar and orange zest in a container.
Let sit in the fridge for 24 hours.
Stir the orange juice into the sugar mixture until everything is dissolved.
Strain out the solids to yield slightly under ½ cup (120 ml) syrup.
Serve
Combine 1 volume of syrup with 3 volumes of carbonated water.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
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
- White sugar
- Dissolves into the syrup and provides the sweetness and body of the soda.
- Orange zest
- Supplies the aromatic oils that give the soda its orange fragrance and flavour.
- Orange juice
- Adds acidity and fresh citrus flavour to the syrup.
The step that matters
Removing the zest without the pith. The white pith is bitter, and it dissolves into the syrup during the 24-hour steep, so only the coloured outer zest should be removed.
“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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