Name: Pineapple Ice
Ingredients: one quart of water; one lemon

Pineapple Ice

Ingredients

one quart of water
one lemon

Directions

Make the syrup

Boil one quart of water with a pound and a quarter of sugar, skim the surface.

Freeze

Add the juice of one lemon and the shredded pineapple.
Freeze the mixture.

By Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

What each ingredient does

Sugar (in the method): Sweetens the ice and lowers its freezing point so it stays softer when frozen.
Pineapple (in the method): Provides the main flavour and moisture that freezes into the ice.
Lemon juice: Adds acidity that brightens the sweetness and sharpens the pineapple flavour.

“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.