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Drink

Lemon or Orange Syrup

A syrup made by boiling lemon or orange juice with sugar.

From an old cookbook · modernised transcription
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Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lemon or Orange Syrup

Ingredients

Directions

  1. Combine the juice and sugar in a pot.

  2. Boil the mixture, skimming off any foam.

  3. Pour the syrup into jars or bottles and seal.

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.

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. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Sugar
Provides sweetness and body, and thickens the juice into a syrup as it dissolves and reduces.
Fresh juice from lemons or oranges
Supplies the main flavor and acidity that gives the syrup its bright taste.

The step that matters

Skimming off the foam while boiling. Foam forms as impurities and bits of pulp rise to the surface during boiling. Removing it keeps the syrup clear and prevents off flavors and cloudiness.

“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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