Skip to main content
Dessert

Strawberry Sherbet

A frozen dessert made from strawberries, sugar, water, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Strawberry Sherbet

Why it works: Sugar and gelatin are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,778 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Strawberry Sherbet

Ingredients

Directions

Prepare

  1. Mash the strawberries and sugar together.

  2. Add the water and strain the mixture.

  3. Soak the gelatin in a little of the water.

  4. Boil 1 cup of the water and dissolve the gelatin in it.

Make and freeze

  1. Mix the sugar, strained water, dissolved gelatin, and strawberries.

  2. Pour the mixture into a can and freeze it like ice cream.

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. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main flavour, colour and fruit body of the sherbet.
Sugar
Sweetens the mixture and helps draw juice from the strawberries when mashed.
Gelatin
Helps set the frozen sherbet and gives it a smoother, firmer texture.
Water
Thins the fruit and sugar into a pourable mixture that freezes into a light ice.

The step that matters

Dissolve the gelatin fully in boiling water. Gelatin only sets properly when it is completely dissolved. Undissolved granules leave gritty or uneven patches in the frozen sherbet, so the gelatin should be soaked first and then dissolved in hot water before mixing.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes