Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Raspberry Sherbet
Ingredients
Directions
Make the base
In a large pot, combine 3 quarts of water and 6 pounds of sugar.
Press 3 quarts of fresh, ripe black raspberries through a fine sieve.
Add the raspberry juice to the sugar and water mixture.
Incorporate the egg white and strain the mixture through a sieve into your ice cream maker.
Freeze
Freeze according to the manufacturer's instructions.
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.
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Sweetens the sherbet and lowers its freezing point, keeping it soft and scoopable.
- Black raspberries
- Provide the main flavor, color, and tartness, and the juice gives the base its body.
The step that matters
Press the raspberries through a fine sieve. Pressing separates the juice from seeds and pulp, which would otherwise make the sherbet gritty. A fine sieve catches the small seeds that a coarse strainer would let through.
“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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