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Dessert

Raspberry Sherbet

A frozen dessert made from water, sugar, black raspberries, and egg white.

From an old cookbook · modernised transcription
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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

  1. In a large pot, combine 3 quarts of water and 6 pounds of sugar.

  2. Press 3 quarts of fresh, ripe black raspberries through a fine sieve.

  3. Add the raspberry juice to the sugar and water mixture.

  4. Incorporate the egg white and strain the mixture through a sieve into your ice cream maker.

Freeze

  1. Freeze according to the manufacturer's instructions.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked 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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