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Drink

Orangeade

Orangeade is a chilled citrus beverage made from orange juice, rind, sugar, water, and crushed 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

  1. Peel 3 oranges as thinly as possible.

  2. Add the peel and sugar to 1 pint of water.

  3. Simmer gently for 20 minutes.

Combine and serve

  1. Strain the orange juice into a glass jug.

  2. Add the remaining 3 pints of water.

  3. Once the syrup is cold, strain it into the jug.

  4. Add a handful of crushed ice and serve immediately.

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

Orange juice
Provides the main citrus flavour and bright acidity.
Orange rind
Adds aromatic citrus oils and a slight bitterness to the syrup.
Loaf sugar
Sweetens the drink and dissolves into the water to form the syrup.

The step that matters

Simmer gently, then cool the syrup fully. A gentle simmer dissolves the sugar and draws oil from the peel without boiling off the volatile aromas. Hot syrup mixed into the juice would fade the fresh citrus character, so it should cool before it is strained in.

“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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