Grape and Sherry Sorbet
From The "Queen" cookery books: Ices, 1902
Ensure grapes are well marinaded before serving.
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 22. The excerpt below is the record exactly as published.
Grape and Sherry Sorbet. — To a quart of lemon water ice add two good wineglassfuls of good elder- flower water and a gill of sherry ; re-freeze, and serve, garnished with grapes, skinned and seeded, and marinaded in sugar and maraschino, and crystallized rose leaves
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