Name: Sherbet Syrup
Ingredients: ½ gallon pineapple syrup (7 pints); ½ gallon sherry wine (1 pint); 1 ounce fruit acid; 1 ounce soda foam; red food coloring

Why it works: Pineapple and sherry work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 228 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Sherbet Syrup

Ingredients

Directions

Combine the pineapple syrup and sherry wine in a large container.
Add the fruit acid and soda foam, stirring well.
Mix in the red food coloring until the desired color is achieved.

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.

Pineapple + sherrytop 7% of all pairs

Smell alikemoderate

Cooked together228 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Pineapple + winetop 13% of all pairs

Smell alikemoderate

Cooked together325 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Pineapple + syruptop 19% of all pairs

Smell alikelow

Cooked together568 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Syrup + sherrytop 23% of all pairs

Smell alikelow

Cooked together141 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Syrup + winetop 30% of all pairs

Smell alikelow

Cooked together381 recipes

Shared aroma: ethanol (alcoholic, ethereal).