Why it works: Sugar and pineapple are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Pineapple Sorbet
Ingredients
Directions
Macerate and strain
Combine the pineapple pieces and sugar in a bowl and let it stand overnight in a cool place.
Strain off the juice and press the pulp through a colander.
Mix and freeze
Mix the strained juice with the pint of water.
Pour the mixture into a freezer and begin to freeze.
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.
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Sugar + pineappletop 19% of all pairsSmell alikelowCooked 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
- Pineapple
- Supplies the main fruit flavour and the juice that forms the sorbet base.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the sorbet soft and scoopable.
The step that matters
Letting the pineapple stand with sugar overnight. The sugar draws juice out of the fruit by osmosis and dissolves into it, so the pulp releases liquid that makes up the base. Skipping or shortening the rest leaves less juice and a less sweet, less evenly flavoured sorbet.
“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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