Kirschenwasser Sorbet

Ingredients

• lqt. of syrup
• the same quantity of Chablis
• 1 gill of lemon-juice
• 1 pint of syrup
• 1 pint of Chablis
• 1 table-spoonful of rum

Method

1. 1

   Mix syrup and Chablis, strain into a freezer.

2. 2

   Stir until frozen, then add Kirschenwasser and serve.

3. 3

   Alternatively, mix lemon juice, syrup, and Chablis, freeze, and stir in rum before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 195. The excerpt below is the record exactly as published.

Kirschenwasser Sorbet. — (1) Mix lqt. of syrup at 35deg. with the same quantity of Chablis, and pass it through a silk sieve into a freezer ( see Ices). Beat it well with a spoon or spatula, and when sufficiently frozen add tea- cupful of Kirschenwasser, stir well, put it in glasses, and serve. (2) Mix together 1 gill of lemon- juice, 1 pint of syrup at 35deg., and 1 pint of Chablis. When well mixed, strain it through a silk sieve, and put it into a freezing-pail sur- rounded with bay-salt and pounded ice. Keep stirring the mixture in the pail, and when well frozen stir in 1 table- spoonful of ru

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