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Dessert

Frozen Oranges

A frozen dessert made from orange rinds, pulp, sugar, lemon juice, and ice water.

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

Frozen Oranges

Ingredients

Directions

Prepare

  1. Rub the rinds of 4 oranges in 1 pound of loaf sugar.

  2. Peel 12 oranges and remove the pulp.

  3. Add the pulp to the sugar along with the juice of 3 lemons.

  4. Set the mixture on ice for 2 hours.

Freeze and serve

  1. Add 1 quart of ice water and freeze until hard.

  2. 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.

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. Orange + sugartop 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

Loaf sugar
Adds sweetness and lowers the freezing point, keeping the sorbet softer when frozen.
Oranges
Provide the main juice, pulp and aromatic oil from the rinds, giving the sorbet its flavor.
Lemons
Their juice adds acidity that brightens the orange flavor.

“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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