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Pine Apple Ice or Sherbet

A frozen dessert made from pineapple juice, sugar, water, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Pine Apple Ice or Sherbet

Ingredients

Directions

Prepare

  1. Soak the gelatin in enough cold water to cover for 1 hour.

  2. Squeeze the juice from the pineapple or use the juice from the can.

Make the mixture

  1. In a saucepan, heat half of the water until hot and dissolve the soaked gelatin in it.

  2. Combine the pineapple juice, sugar, and the remaining cold water with the gelatin mixture.

Freeze

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pineapple + gelatintop 18% of all pairs
    Smell alikelow
    Cooked together282 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 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

Gelatin
Sets the liquid into a firm, smooth frozen body rather than hard crystals.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice softer.
Pineapple juice
Provides the main flavor and acidity of the ice.

The step that matters

Dissolving the gelatin in hot water. Gelatin only sets properly once fully dissolved. Undissolved granules leave gritty or rubbery spots, so the water should be hot enough to melt them completely before mixing with the juice.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, gelatin):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Pineapplethe original

Fit is the average pairing score against sugar, gelatin. Candidates are from the same food group and used in at least 100 recipes.

“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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