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Drink

Orangeade or Lemonade

A citrus drink made by mixing orange juice, a sugar syrup, and an orange peel infusion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Orangeade or Lemonade

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 ↓

Orangeade or Lemonade

Ingredients

Directions

Prepare

  1. Press the juice from the oranges.

  2. Pour boiling water over a part of the orange peel and cover it tightly.

Make the syrup

  1. Boil water with sugar to make a thin syrup, skimming it well.

Combine and serve

  1. Once everything is cold, mix the juice, the infusion, and the syrup.

  2. Strain the mixture before serving.

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 + 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

Oranges
Provide the juice and fragrant peel that give the drink its main flavor.
Sugar
Sweetens the drink and, dissolved in water, forms the syrup.

The step that matters

Covering the peel while it infuses. Covering the peel while the boiling water steeps keeps the aromatic oils and volatile flavor compounds from escaping with the steam, so the infusion tastes of the orange.

“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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