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Drink

Orange Water Ice

A frozen drink made from orange juice, sugar, and water.

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

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 Water Ice

2 quarts

Ingredients

Directions

  1. Rub and squeeze the oranges to extract the juice.

  2. Pour the juice over the sugar and mix thoroughly.

  3. Add water until the mixture measures 2 quarts.

  4. Freeze the mixture until solid.

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
Their juice supplies the main flavour and the fruit acidity of the ice.
Granulated sugar
Sweetens the ice and lowers its freezing point, keeping it softer and less icy.

The step that matters

Mix the juice and sugar thoroughly. The sugar must dissolve completely into the juice. Undissolved grains leave the ice gritty and unevenly sweet, and a well-dissolved syrup freezes into a smoother texture.

“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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