Melon Sorbet

Ingredients

• a quart of melon water ice
• four good tablespoonfuls of Italian meringue
• half a pint of champagne
• a liqueur-glassful of maraschino

Method

1. 1

   Half freeze melon water ice, add meringue, re-freeze until smooth, then mix in champagne and maraschino, finish freezing.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 21. The excerpt below is the record exactly as published.

four good tablespoonfuls of Italian meringue, and re-freeze, adding to it when smooth a SORBETS AN"D GRANITI. 47 winegLassM of maraschino and a not quite full one of either apricot brandy or rum. Re-freeze and serve garnished with crystallized apricots and an- gelica, or, if preferred, fresh fruits nicely marinaded in lemon juice and sugar, and iced. Banana Sorbet. — Peel and crush six good ripe bananas, adding to them 4oz. of caster sugar, the strained juice of two good oranges, and three-quarters of a pint of water. Freeze as before to a batter, then add three or four tablespoonfuls of Italian meringue, re-freeze, and when smooth work in a wine- glassful of cognac, and a full one of maraschino syrup (not liqueur), and again freeze. Serve gar- nished with sliced, marinaded, and iced bananas. Cardinal’s Sorbet — Add to one and a half pints of half-frozen raspberry water ice (flavoured with lemon and coloured with a few droj)s of carmine), about three full tablespoonfuls of Italian meringue, and re- freeze till smooth, when you work into it half a giU each of maraschino and cura9oa, and again freeze. Serve garnished with ripe raspberries, previously sprinkled with lemon juice and caster sugar and placed on ice till perfectly cold. Cassis Sorbet. — To a quart of half-frozen black currant water ice add four good tablespoonfuls of Italian meringue, freeze tiU smooth, then add a claret- glassful of noyeau or of liqueur de cassis, and a liqueur-glassful of brandy. Re-freeze and serve garnished with blanched almonds (one or two of which should be bitter). Cherry Sorbet. — Add Italian meringue in the usual way to a quart of cherry water ice, re-freeze 48 ICES. till smooth, then add a good claret- glassful of kirsch, a sherry-glassful of brandy, and two or three drops of essence of almonds, freeze again for a minute or two, then serve in ice cups, garnished with stoned fi'esh cherries marinaded in lemon juice and sugar, and iced. Ghemj Sorbet. — This is a particularly delicate sorbet made with white heart cherries (and is adapted with apologies from a recipe of Mrs. A. B. Marshall’s for a most delicious water ice) ; for it stone and pulp a quart of fine ripe white heart cherries, and add this pulp, with the cherry kernels blanched and minced, to a pint of lemon water ice, with a couple or so of spoonfuls of Italian meringue, and freeze till smooth, when you add to it a glassful each of kirsch and good brandy, re-freeze, and serve garnished with drained cherries from a bottle of cherry brandy. 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. Gooseberry Sorbet. — Stew a quart of nice green gooseberries in one and a half pints of water, with SOUBETS ANl) GilANlTi 40 5oz. to 6oz. of sugar (tliis dej)Giids on tlioir swoot- ness, as if very young, more sugar may be needed) ; when quite tender add to them the juice of a lemon and a few di'ops of green colouring (mind that the colour is not made too dark), tammy it all, and leave till cold. When perfectly cold put it into the freezer and freeze to a thick batter, when you add to it a full gill of maraschino, and a good glassful of brandy, freeze, and serve. 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. Greek Sorbet. — To a pint of sugar syrup add eight tablespoonfuls of strained orange juice, and freeze this to a batter, adding to it just before it is finished a good spoonful of brandy, two of maraschino, and some crystallized ginger, cut up small. 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 to taste, re-freeze, and serve garnished with marinaded glaces fruits or flowers to taste. For instance, for curacoa use crystallized oranges, rose leaves for maraschino, crystalhzed cherries for kirsch, &c. Melon Sorbet. — Half freeze a quart of melon water ice, then add to it four good tablespoonfuls of E 50 ICES. Italian meringue, and re-freeze till smooth, when you add half a pint of champagne and a liqueur- glassful of maraschin

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