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Lemon Sherbet

A chilled lemon and orange sherbet made with sugar and whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Lemon Sherbet

Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon Sherbet

Ingredients

Directions

Make the base

  1. In a large bowl, combine the water, lemon juice, orange juice, and sugar.

  2. Stir until the sugar is completely dissolved.

  3. Chill the mixture in the refrigerator until cold.

Add the egg whites and churn

  1. Whip the egg whites until stiff peaks form.

  2. Fold the whipped egg whites into the chilled mixture.

  3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

  4. Serve immediately or freeze until firm.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sugar
Sweetens the juice and dissolves fully to give the sherbet a smooth, balanced sweetness.
Lemons
Provide the sharp acidity that defines the flavour of the sherbet.
Egg whites
Whipped to stiff peaks, they add airiness and a light, foamy texture.

The step that matters

Fold the whipped egg whites into the chilled mixture. Whipped whites hold air only when handled gently; vigorous stirring deflates the foam, leaving a denser, less light sherbet.

Swap the orange

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

  1. Orangethe original
  2. Vanillafits about as well
  3. Limefits less well
  4. Raisinfits less well

Fit is the average pairing score against lemon, sugar, egg. 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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