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
Squeeze the juice from the oranges or lemons.
Pour boiling water over a little of the peel and cover it tightly.
Boil water and sugar together to create a thin syrup, then skim it.
Once everything is cold, mix the juice, the infusion from the peel, and the syrup.
Add enough additional water to create a rich sherbet consistency.
Strain the mixture through a jelly bag.
Alternatively, you can add water and capillaire to the strained juice.
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.
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Orange + sugartop 20% of all pairsSmell alikelowCooked 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
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