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Pineapple Sherbet

A chilled pineapple dessert made by infusing shredded pineapple in a sugar syrup and freezing.

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

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 Sherbet

Ingredients

Directions

Make the syrup

  1. Boil 1 quart of water with 1 pound of sugar for 15 minutes to make a thick syrup.

Prepare and macerate the pineapple

  1. Pare and finely shred the pineapple.

  2. Sprinkle the pineapple with 2 tablespoons of sugar and cover the pineapple.

  3. Let it stand for 2 hours.

Combine and freeze

  1. Infuse the pineapple in the warm syrup until entirely cold, about 1 hour.

  2. Freeze the mixture.

  3. Serve in small cups.

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. Sugar + pineappletop 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

Sugar
Sweetens the syrup and draws moisture from the pineapple, softening its texture.
Pineapple
Provides the main flavor and acidity that brightens the sherbet.
Water
Dissolves the sugar to form the syrup that carries the flavor and body.

The step that matters

Infusing the pineapple in the warm syrup until cold. Letting the pineapple steep while the syrup cools lets flavor pass into the liquid. Freezing before the mixture is fully cold can cause uneven ice crystals and a grainy texture.

“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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