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Drink

Orange Ice

A frozen drink made from water, sugar, lemon and orange juice and rinds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Orange Ice

Why it works: Lemon and orange 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 the water and sugar together to create a syrup.

  2. Cool the syrup.

Flavour and freeze

  1. Add the juice of the lemons and oranges.

  2. Add the rinds of two lemons.

  3. Pack the mixture 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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Lemon + sugartop 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).

Lemon and sugar 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 solid.
Lemons
Provide acidity and bright flavour, with rinds adding aromatic oils.
Oranges
Add sweetness, juice volume and fruity aroma to the ice.

The step that matters

Cool the syrup. Adding juice to hot syrup can dull the fresh citrus flavour and partly cook the juice. Cooling the syrup first keeps the flavour bright and lets the mixture freeze evenly.

“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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