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Dessert

Pineapple Sherbet

A frozen dessert made with pineapple, lemon juice, sugar, water, gelatin, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Pineapple Sherbet

Why it works: Pineapple and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Sherbet

Ingredients

Directions

Make the syrup

  1. Boil the sugar and 1 pint of water to a thick syrup.

  2. Add the grated pineapple, lemon juice, and gelatine to the syrup.

  3. Mix in 2 pints of water.

Freeze and finish

  1. Freeze the mixture until it is partly frozen.

  2. Fold in the beaten egg whites.

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

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

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  3. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Lemon and sugar 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

Sugar
Sweetens the sherbet and keeps it softer by lowering its freezing point.
Grated pineapple
Supplies the main fruit flavour and moisture to the sherbet.
Lemon juice
Adds acidity that balances the sweetness and sharpens the pineapple flavour.
Gelatine
Helps set the mixture so it holds a smoother, less icy texture.
Egg whites
Trapped air from beating adds lightness to the frozen mixture.

The step that matters

Folding in the beaten egg whites. Fold gently so the foam keeps its trapped air. Stirring hard deflates the whites, leaving a denser, heavier sherbet.

Swap the pineapple

How well each one fits the dish's main ingredients (lemon, sugar, egg):

  1. Orangefits better
  2. Vanillafits better
  3. Limefits better
  4. Pineapplethe original

Fit is the average pairing score against lemon, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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