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Dessert

Apricot Sherbet

A frozen dessert made from apricots, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apricot Sherbet

Ingredients

Directions

Prepare

  1. Remove apricots from the syrup and cut them into small pieces.

  2. Boil 2 cups of sugar with ½ cup water until dissolved.

Combine and freeze

  1. Let the mixture cool, then combine it with the apricots and remaining water.

  2. Freeze the mixture until solid.

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. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 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

Apricots
Provide the fruit flavor and pulp that give the sherbet its body.
Sugar
Sweetens the sherbet and keeps it softer by lowering the freezing point.

The step that matters

Let the sugar syrup cool before combining. Adding the fruit to hot syrup would soften and cook the apricot pieces and melt the mixture's cold base. Cooling the syrup first keeps the fruit fresh and lets the mixture freeze evenly.

“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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