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Drink

Orange or Lemon Water Ice

A frozen beverage made from orange or lemon juice, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 or Lemon Water Ice

Ingredients

Directions

Prepare

  1. Squeeze enough oranges or lemons to make 1 quart of juice.

  2. Melt 1 cup of sugar in 1 cup of boiling water.

Make and freeze

  1. Stir the sugar water into the fruit juice.

  2. Once cold, pour the mixture into a mold and freeze it.

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 + 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

Sugar
Sweetens the juice and balances its acidity, while dissolving into the water to blend evenly.
Orange or lemon juice
Supplies the main flavour and acidity, and most of the liquid that freezes into the ice.

The step that matters

Let the sugar water cool before combining and freezing. Sugar dissolved in boiling water must cool fully before it is stirred into the juice; warm liquid would thin the mix and slow freezing. Chilling it fully lets the ice form evenly and firm up properly.

“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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