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Drink

Orange Ice

A frozen beverage made from orange and lemon juice, sugar syrup, and citrus rinds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Orange Ice

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange Ice

Ingredients

Directions

Make the syrup

  1. Combine the sugar and water in a saucepan to make a syrup.

  2. Boil the syrup for 15 minutes.

Flavour and freeze

  1. Add the orange juice, lemon juice, grated orange rind, and grated lemon rind.

  2. Freeze the mixture according to your ice cream maker's instructions.

Serve

  1. Serve in 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.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 form a syrup that sweetens the ice and keeps it smooth.
Lemon juice
Adds acidity that balances the sweetness and brightens the citrus flavour.
Orange juice
Provides the main orange flavour and most of the liquid base.

The step that matters

Boil the syrup for 15 minutes. Boiling dissolves the sugar fully into the water and concentrates the syrup. Under-cooked syrup leaves grainy or thin ice, while the sugar content controls how soft the frozen result is.

“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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