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Orange Ice

A chilled orange-flavored ice made by freezing a sugar syrup with orange juice and zest.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Orange Ice

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 ↓

Orange Ice

Ingredients

Directions

Make the syrup

  1. Boil 1½ cups sugar in 1 quart of water, skimming as necessary.

Flavour and freeze

  1. Once cold, add the juice of 6 oranges.

  2. Steep the rinds of the oranges in a little water, then strain into the mixture.

  3. Add the rind and juice of 1 lemon, then strain into the freezer.

  4. Freeze like ice cream.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and lemon 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
Sweetens the syrup and helps keep the frozen mixture soft rather than rock hard.
Orange juice
Supplies the main citrus flavour and acidity, with sweetness balancing the tartness.
Orange rinds
Add aromatic oils that give the dish its concentrated orange aroma.
Lemon juice
Adds extra acidity that sharpens and brightens the orange flavour.

The step that matters

Skimming the syrup. Skimming removes foam and impurities that rise while the sugar syrup boils, keeping the final mixture clean-tasting and clear. Cooling the syrup fully before adding juice prevents the acid from being added to hot liquid, which can dull flavour.

“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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