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Pine-apple Sherbet, or Ice

A chilled pineapple dessert made by freezing pineapple slices with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pineapple and sugar 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 ↓

Pine-apple Sherbet, or Ice

Ingredients

Directions

Macerate the fruit

  1. Combine the sliced pineapples and sugar in a bowl.

  2. Let sit for 1 hour.

Extract the juice

  1. Separate the pineapple slices from the juice.

  2. Pour boiling water over the slices.

  3. Once cooled, strain the mixture through a coarse cloth, squeezing hard.

Freeze

  1. Add the juice back in and freeze.

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. 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

Pineapples
Supply the fruit flavor and the juice that becomes the sherbet base.
Sugar
Adds sweetness and lowers the freezing point, keeping the sherbet softer when frozen.

The step that matters

Cool the mixture before straining. Cooling the boiling water and pineapple mixture makes it safe to handle and lets you squeeze the cloth firmly without scalding. Thorough squeezing pulls out the most juice and flavor for the final sherbet.

“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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