Skip to main content
Dessert

Orange Ice

A frozen orange and lemon ice made by freezing a syrup with orange juice, lemon juice, and grated rinds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
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. In a saucepan, combine sugar and water to make a syrup.

  2. Boil for 15 minutes.

Flavour and freeze

  1. Add orange juice, lemon juice, orange rind, and lemon rind.

  2. Freeze according to your ice cream maker's instructions.

Serve

  1. Serve in glasses.

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
Dissolves into the water to make a syrup that sweetens the ice and keeps it from freezing hard.
Orange juice
Provides the main citrus flavour and liquid base for the ice.
Lemon juice
Adds acidity that brightens the sweetness and sharpens the citrus flavour.
Orange rind
Contributes aromatic oils that add fragrance and depth of orange flavour.

The step that matters

Boil the syrup for 15 minutes. Boiling dissolves the sugar fully into the water so the syrup is smooth and evenly sweet. Sugar also lowers the freezing point, so the mixture stays scoopable rather than freezing rock-hard.

“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.

More orange ice recipes

Cream 53Italian Cream 4China Cream 3Seville Cream 3 See all 88 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipes