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Drink

Orangeade

A chilled orange beverage made with oranges, sugar, water, spring water, and ice.

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

Orangeade

Ingredients

Directions

Make the syrup and juice

  1. Remove the thin rind from the oranges and place it in a pint of syrup made with sugar and water.

  2. Squeeze the juice of 12 oranges through a clean sieve into a jug.

Mix and chill

  1. Add the syrup and 3 pints of spring water to the jug and mix well.

  2. Cool the mixture in ice for 1 hour.

Serve

  1. When ready to serve, decant into cut-glass bottles or jugs and serve in large claret 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 + 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
Dissolves into the water to make a syrup that sweetens and balances the citrus acidity.
Oranges
Supply the juice for tartness and flavour, and the rind gives aromatic citrus oils to the syrup.

The step that matters

Steeping the rind in the syrup. Citrus aroma comes from oils held in the thin outer peel, which dissolve into warm syrup. Leaving the rind too long, or including the white pith, can make the drink taste bitter.

“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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