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Dessert

Orange Sherbet

A frozen dessert made from orange juice, water, sugar and gelatine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Orange Sherbet

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 Sherbet

Ingredients

Directions

Prepare

  1. Juice the oranges and combine the juice with water and sugar in a bowl.

  2. Soak the gelatine in a little water until soft.

Make the gelatine

  1. Add the boiling water to the softened gelatine.

  2. Strain the gelatine.

  3. Cool the gelatine.

  4. Mix the cooled gelatine with the orange mixture.

Freeze

  1. Freeze until firm.

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 + sugartop 20% of all pairs
    Smell alikelow
    Cooked 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

Oranges
Provide the juice that gives the sherbet its bright citrus flavor and acidity.
Sugar
Adds sweetness and softens the frozen texture so the sherbet is not rock hard.
Gelatine
Sets the liquid and gives the sherbet a firmer, smoother body.

The step that matters

Dissolve and cool the gelatine before mixing. Gelatine must be fully dissolved in hot liquid, or it forms lumps and rubbery specks. Cooling it before mixing keeps it from setting in strands when it meets the cold orange juice.

“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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