in mind tliat sorbets are very nearly, if not quite, as
good when their origin is remembered and no spirit
at all IS used in their preparation, one or more of the
good non-alcoholic liqueur syriq^s being substituted,
and in this way they are far more suitable for the
five o’clock teas, tennis-parties, &c., at which of late
they have made their appearance. A mould of water
ice prepared as for sorbet, with the centre filled up
with an iced macedoine of fruit or any kind of frozen
fruit fool makes a most delicious dish for such
occasions, but then liqueur syrup instead of the real
article, is a sine qua non,
Apple Sorbet. — Peel and slice one and a half
pounds of good cooking apples, and put them in a
pan with 6oz. of caster sugar, the thinly peeled rind
of a lemon, a bay leaf, and a pint of water (the
amount of this must to some extent depend on the
juiciness of the apples); let it all cook till the
apples are quite soft, then add the juice of two
lemons, with a very few drops of vegetable green
colour to bring it just to a faint cucumber shade of
green, and rub it all through a fine sieve ; half
fieeze, then stir in the whites of two eggs whipped to
a stiff froth, with caster sugar (or an equal quantity
of Italian meringue), and re-freeze till quite smooth*;
now add a wineglassful of brandy, and dish, gar-
nishing with either crystallized cherries or well-
drained brandy cherrie✪ Apple Sorbets.
ApHcot Sorbet. Prepare a pint of apricot water
ice, and freeze till of the consistency of thick batter;
now add four good tablespoonfuls of Italian
meringue, and re-freeze, adding to it when smooth a
SORBETS AN"D GRANITI.
47
winegLassM of maraschino and a not quite full one
of either apricot brandy or rum. Re-freeze and
serve garnished with crystallized apricots and an-
gelic✪ Apricot Sorbeta, or, if preferred, fresh fruits nicely marinaded
in lemon juice and sugar, and iced.
Banana Sorbet. — Peel and crush six good ripe
bananas, adding to them 4oz. of caster sugar, the
strained juice of two good oranges, and three-quarters
of a pint of water. Freeze as before to a batter,
then add three or four tablespoonfuls of Italian
meringue, re-freeze, and when smooth work in a wine-
glassful of cognac, and a full one of maraschino
syrup (not liqueur), and again freeze. Serve gar-
nished with sliced, marinaded, and iced bananas✪ Banana Sorbet.
Cardinal’s Sorbet — Add to one and a half pints of
half-frozen raspberry water ice (flavoured with lemon
and coloured with a few droj)s of carmine), about
three full tablespoonfuls of Italian meringue, and re-
freeze till smooth, when you work into it half a giU
each of maraschino and cura9oa, and again freeze.
Serve garnished with ripe raspberries, previously
sprinkled with lemon juice and caster sugar✪ Cardinal’s Sorbet and
placed on ice till perfectly cold.
Cassis Sorbet. — To a quart of half-frozen black
currant water ice add four good tablespoonfuls of
Italian meringue, freeze tiU smooth, then add a
claret- glassful of noyeau or of liqueur de cassis, and
a liqueur-glassful of brandy. Re-freeze and serve
garnished with blanched almonds✪ Cassis Sorbet (one or two of
which should be bitter).
Cherry Sorbet. — Add Italian meringue in the
usual way to a quart of cherry water ice, re-freeze
48
ICES.
✪ Cherry Sorbet
Page 21 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
in mind tliat sorbets are very nearly, if not quite, as good when their origin is remembered and no spirit at all IS used in their preparation, one or more of the good non-alcoholic liqueur syrups being substituted, and in this way they are far more suitable for the five o’clock teas, tennis-parties, &c., at which of late they have made their appearance. A mould of water ice prepared as for sorbet, with the centre filled up with an iced macedoine of fruit or any kind of frozen fruit fool makes a most delicious dish for such occasions, but then liqueur syrup instead of the real article, is a sine qua non,
Apple Sorbet. — Peel and slice one and a half pounds of good cooking apples, and put them in a pan with 6oz. of caster sugar, the thinly peeled rind of a lemon, a bay leaf, and a pint of water (the amount of this must to some extent depend on the juiciness of the apples); let it all cook till the apples are quite soft, then add the juice of two lemons, with a very few drops of vegetable green colour to bring it just to a faint cucumber shade of green, and rub it all through a fine sieve ; half freeze, then stir in the whites of two eggs whipped to a stiff froth, with caster sugar (or an equal quantity of Italian meringue), and re-freeze till quite smooth;; now add a wineglassful of brandy, and dish, garnishing with either crystallized cherries or welldrained brandy cherries.
Apricot Sorbet. Prepare a pint of apricot water ice, and freeze till of the consistency of thick batter; now add four good tablespoonfuls of Italian meringue, and re-freeze, adding to it when smooth a
wineglassful of maraschino and a not quite full one of either apricot brandy or rum. Re-freeze and serve garnished with crystallized apricots and angelica, or, if preferred, fresh fruits nicely marinaded in lemon juice and sugar, and iced.
Banana Sorbet. — Peel and crush six good ripe bananas, adding to them 4oz. of caster sugar, the strained juice of two good oranges, and three-quarters of a pint of water. Freeze as before to a batter, then add three or four tablespoonfuls of Italian meringue, re-freeze, and when smooth work in a wineglassful of cognac, and a full one of maraschino syrup (not liqueur), and again freeze. Serve garnished with sliced, marinaded, and iced bananas.
Cardinal’s Sorbet — Add to one and a half pints of half-frozen raspberry water ice (flavoured with lemon and coloured with a few drops of carmine), about three full tablespoonfuls of Italian meringue, and refreeze till smooth, when you work into it half a giU each of maraschino and curaçoa, and again freeze. Serve garnished with ripe raspberries, previously sprinkled with lemon juice and caster sugar and placed on ice till perfectly cold.
Cassis Sorbet. — To a quart of half-frozen black currant water ice add four good tablespoonfuls of Italian meringue, freeze tiU smooth, then add a claret- glassful of noyeau or of liqueur de cassis, and a liqueur-glassful of brandy. Re-freeze and serve garnished with blanched almonds (one or two of which should be bitter).
Cherry Sorbet. — Add Italian meringue in the usual way to a quart of cherry water ice, re-freeze
Records on this page
Apple SorbetApricot SorbetMelon SorbetBanana SorbetCardinal’s SorbetCassis SorbetCherry Sorbet