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Dessert

Sorbet Aux Fraises

A frozen dessert made from strawberry ice, Sauterne wine, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Strawberry and wine work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 217 recipes. Both carry acetic acid hexyl ester, which smells sweet, green. The science ↓

Sorbet Aux Fraises

Ingredients

Directions

  1. Prepare the strawberry-water ice, but only half freeze it.

  2. Just before serving, add the wine and lemon juice.

  3. Mix well and serve in cups or glasses.

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. Strawberry + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together217 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  2. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Strawberry + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together1,206 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberry-water ice
Provides the main strawberry flavor and the sweet, icy base of the sorbet.
Sauterne wine
Its alcohol lowers the freezing point, keeping the sorbet softer and easier to scoop.
Lemon
Its juice adds acidity that brightens the strawberry flavor and balances sweetness.

The step that matters

Half-freezing the ice. Alcohol lowers the freezing point, so wine added to fully frozen ice will not blend in and leaves the sorbet hard. Freezing only halfway leaves a slushy base that mixes smoothly with the wine and lemon juice and stays scoopable.

Swap the lemon

How well each one fits the dish's main ingredients (strawberry, wine):

  1. Grapefits better
  2. Pineapplefits better
  3. Applefits better
  4. Lemonthe original

Fit is the average pairing score against strawberry, wine. 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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