Why it works: Pineapple and champagne work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓
Curacao, Maraschino, Noyon Punch
Ingredients
Directions
Make a quart of pineapple, orange, or lemon sherbet.
Once frozen, stir in 1 cup of champagne, sauterne, or rum.
Add ½ cup of your choice of curaçao, maraschino, or noyau cordial.
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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Pineapple + champagnetop 6% of all pairsSmell alikemoderateCooked together97 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sherbet
- Provides the frozen, creamy base and most of the sweetness and fruit flavor.
- Champagne, sauterne, or rum
- Adds liquid that softens the frozen base and contributes aroma and flavor.
- Curaçao, maraschino, or noyau cordial
- Adds sweetness and a concentrated citrus or almond-cherry aroma.
The step that matters
Stir in the liquors after the sherbet is frozen. Alcohol lowers the freezing point, so adding it to sherbet that is not yet frozen can keep it from setting properly. Waiting until it is frozen keeps the texture firm and scoopable.
“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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