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Drink

Raspberry Sherbet

A chilled raspberry beverage made with fresh raspberries, water, sugar, lemon juice, and additional water to yield a total of two quarts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Raspberry Sherbet

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the juice

  1. In a pot, combine the raspberries and cold water. Cook for 13 minutes.

  2. Strain the mixture to extract the juice.

  3. Add the sugar to the juice and stir until dissolved.

Finish and serve

  1. Cool the mixture, then add the lemon juice.

  2. Add enough water to make a total of 2 quarts.

  3. Serve over ice.

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 + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and lemon 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

Raspberries
Provide the main flavor and color, and their juice forms the base of the drink.
Sugar
Adds sweetness and balances the tartness of the fruit and lemon.
Lemon juice
Adds acidity that brightens the flavor and sharpens the fruit taste.

“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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