Liqueur Sorbets
From The "Queen" cookery books: Ices, 1902
Customize garnishes based on the liqueur used.
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.
Liqueur Sorbets. — Mix together a pint of water and half a pint of any liqueur syrup to taste, freeze, add an Italian meringue of three egg whites and three spoonfuls of caster sugar, re-freeze till smooth, and add a good wineglassful of any liqueur, with or without a liqueur-glassful of brandy or mm
Cook this with the app: pantry check, scaling, and the assistant.