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Pineapple Sherbet

A chilled pineapple dessert made by blending pineapple with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pineapple Sherbet

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 ↓

Pineapple Sherbet

Ingredients

Directions

Prepare the juice

  1. Peel and grate the pineapples into a bowl.

  2. Press the grated pineapple through a sieve to extract all the juice.

Make the mixture

  1. Add an equal amount of boiling water and sugar to the juice, adjusting the sugar to make it very sweet.

  2. Strain the mixture once the sugar is dissolved.

Freeze

  1. Freeze the mixture using your preferred method.

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. 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
Provide the main fruit flavour and most of the liquid juice for the sherbet.
Sugar
Sweetens the sherbet and lowers the freezing point, keeping it softer when frozen.
Boiling water
Dilutes the juice and helps the sugar dissolve fully.

The step that matters

Dissolving the sugar fully before straining. Undissolved sugar stays gritty and uneven in the frozen sherbet, and sugar also lowers the freezing point, so sweetness level affects the final 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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