Lemon Ginger Sherbet

Ingredients

• four ounces of candied ginger
• the grated yellow rind of a lemon
• one cup of sugar
• lemon juice

Method

1. 1

   Boil sugar with ginger and lemon rind until clear, add lemon juice, and freeze.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 71. The excerpt below is the record exactly as published.

one cup of sugar, boil fifteen minutes, let cool, add one can grated pine- apple. Freeze to mush, fold in one-half pint of whipped cream, let stand an hour, but longer time is better. VANILLA ICE CREAM— Put two cups of milk in a double boiler, add a pinch of soda and scald, beat four eggs light with two cups of sugar, pour the hot milk on 'slowly, stirring all the time; turn back into double boiler and cook until a smooth custard is formed. Cool and flavor strongly with vanilla because freezing destroys some of the strength of flavoring. Stir in a pint of sweet cream and freeze. CRANBERRY SHERBET— This is often used at a Thanks- giving course dinner to serve after the roast. To make it boil a quart of cranberries with two cupfuls of water until soft, add two cupfuls sugar, stir until dissolved, let cool, add the juice of one or two lemons and freeze. This may be sweeter if de- sired. Serve in sherbet glasses. CURRANT SHERBET— Mash ripe red currants well and strain the juice. To two cups of the juice add two cups of sugar, two cups of water, and bring to boiling point. Cook a few minutes and skim well, then pour while hot slowly on to the whites of two eggs beaten stiff. Beat a few minutes, cool, and freeze. LEMON GINGER SHERBET— This is made the same as the lemon with the addition of four ounces of candied ginger cut in fine bits and added to the sirup with the grated yellow rind of a lemon. Boil until clear, add lemon juice

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