Damson Sorbet

Ingredients

• two pounds of damsons
• half a pint of strong sugar syrup
• one and a half pints of boiling water
• the juice of a lemon (or two if they are not very juicy)
• a glassful of kirsch, noyeau, or brandy
• three-quarters of a gill of damson gin
• blanched and shred almonds

Method

1. 1

   Stone damsons, mix with pounded kernels, sugar syrup, boiling water, color if needed, add lemon juice, cool, freeze to thick batter, add kirsch and damson gin, re-freeze, and serve garnished with almonds.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.

Damson Sorbet. — Stone two pounds of damsons, and blanch and pound the kernels ; pidp the fruit and then mix it with the pounded kernels, half a j^int of strong sugar syrup, and one and a half pints of boihng water, add a few drops of carmine if necessary, to bring up the colour, and the juice of a lemon (or two if they are not very juicy), and let it stand till perfectly cold ; now freeze to a thick batter, add a glassful of kirsch, noyeau, or brandy, if preferred, and three-quarters of a gill of damson gin ; re-freeze, and serve garnished, with blanched u^d shred almonds

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