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Orange Water Ice

A chilled gelatin-based orange beverage made with orange juice, powdered sugar, and water.

From an old cookbook · modernised transcription
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Orange Water Ice

Why it works: Sugar and orange 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 Water Ice

Ingredients

Directions

Make the base

  1. Dissolve gelatine in cold water and let it stand for 20 minutes.

  2. Add boiling water and stir until dissolved.

  3. Mix in powdered sugar, orange juice, and enough cold water to make a full quart. Stir until the sugar is dissolved.

Freeze

  1. Pour the mixture into a freezing can and freeze.

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

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

Sugar and orange 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

Gelatine
Sets with the liquid to give the frozen ice a smooth, firm body.
Powdered sugar
Adds sweetness and dissolves easily, helping the mixture stay smooth when frozen.
Orange juice
Provides the main flavour and acidity of the ice.

The step that matters

Dissolving the gelatine fully. Gelatine must be hydrated in cold water before boiling water is added, and the mixture must be stirred until fully dissolved. Undissolved gelatine can leave gritty or rubbery specks and uneven setting in the frozen 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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