Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Pineapple Ice
Ingredients
Directions
Prepare the base
Cover sugar with water and let boil ten minutes.
Dissolve gelatine in a tiny bit of cold water.
Let stand a few minutes, and add one tablespoonful of boiling water.
Squeeze the lemons and oranges.
Strain out all seeds.
Combine and freeze
Add pineapple and stir all together.
Add enough water to fill a two-quart freezer.
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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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.
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. See the original page.
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 + lemontop 1% of all pairsSmell alikestrongCooked together10,634 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gelatine
- Sets the mixture into a firm yet tender frozen texture.
- Oranges
- Juice adds sweetness, aroma and acidity to the ice.
- Lemons
- Juice adds sharp acidity that brightens the pineapple flavor.
The step that matters
Dissolving the gelatine. Gelatine must dissolve completely in warm liquid before it is mixed in. Undissolved granules leave rubbery specks or uneven texture instead of a smooth, evenly set ice.
“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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