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Dessert

Pineapple Sherbet

A frozen dessert made from pineapple, 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 pineapple

  1. Remove the outer scales of the pineapples and peel until the clear fruit is reached.

  2. Grate the fruit down to the core.

Make the syrup

  1. Add the second peel and the core, cut into inch pieces, to the cold water and boil to extract the strength.

  2. Strain the mixture, add sugar, and boil for five more minutes.

Freeze

  1. When cool, add the grated fruit and freeze.

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
Supply the main fruit flavor, aroma and bulk of the frozen dessert.
Sugar
Adds sweetness and softens the texture by lowering the freezing point.

The step that matters

Cool the syrup before adding the fruit. Adding grated fruit to warm liquid slows freezing and lets larger ice crystals form, which gives a coarse, icy texture. Cooling first helps the mixture freeze quickly and smoothly.

“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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