Apricot Sorbet

Name: Apricot Sorbet
Ingredients: a pint of apricot water ice; four good tablespoonfuls of Italian meringue; a wineglassful of maraschino; a not quite full one of either apricot brandy or rum; crystallized apricots and angelica

From The "Queen" cookery books: Ices, 1902

Can substitute fresh fruits for garnish.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.