Mint Sherbet

Ingredients

• 2 lemons
• 1 pound sugar
• 1 quart boiling water
• Leaves from 20 stalks of peppermint

Method

1. 1

   Over the grated rinds of the lemons pour the boiling water.

2. 2

   Cover tight and allow to stand ten minutes.

3. 3

   Add sugar, lemon juice and leaves pounded to a pulp.

4. 4

   Strain, cool and freeze.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 15. The excerpt below is the record exactly as published.

MINT SHERBET pint chopped pineapple mint leaves egg-whites cups sugar lemons Tw pp Oo KF cups boiling water 1 tablespoonful gelatine Place the mint leaves and the thin rind of the lemons in a cup or two of the water, and let simmer for about twenty minutes, then strain. Stir the gelatine dissolved in a fourth cup of water. Add the sugar and the remaining water and let boil to a syrup; add the lemon juice and let cool; just before freezing add egg- whites stiffly beaten; freeze and pack down in salt and ice. GINGER ICK Juice of twelve lemons and of three oranges, 6 cups of sugar, four quarts of water. Mix well until sugar is dissolved, add 12 ounces of preserved ginger cut fine. Let stand two hours and freeze. If ginger flavor is not strong enough add a little ginger tea. PINEAPPLE SNOW No. 2 One can of grated pineapple, six lemons, two oranges, one- fourth box gelatine, one quart of milk. Dissolve gelatine in one pint of cold water. To this add juice of one lemon and one orange, and one pint of boiling water, then add grated pineapple. Sweeten to taste, put in the freezer and chill, then add one quart of milk. FROZEN PUDDING Two and one-half cups milk, one scant cup sugar, one-fourth teaspoon salt, two eggs, one cup heavy cream, one-fourth cup rum, candied cherries, pineapple and pears, canned peaches. Make a custard of the first four ingredients. Strain, add the cream and rum, and freeze. Decorate the bottom of a mould with candied cherries, and halves of peaches cooked in a syrup (made of half cup of sugar and quarter cup peach syrup), twenty minutes. Put in alternate layers of the frozen mixture, and the candied fruits cut in pieces and soaked in brandy for several hours. Cover, pack in salt and ice, and let stand two hours. 48 THE HOUSEWIFE’S AID COCOA ICE 1 pint water 1 cup heavy cream 1 teaspoonful vanilla 1 pint milk 6 tablespoonfuls cocoa (level) 6 tablespoonfuls sugar . Mix the cocoa and sugar; add a little of the water and mix to a paste, then add the remainder of the water. Bring to the boil- ing point and let boil two or three minutes; add the milk and bring to the boiling point again. Remove from the fire, and let cool. Flavor with the vanilla. Pour into a freezer and freeze to a mushy consistency; then stir in the cream, whipped stiff and sweetened with pulverized sugar to taste. Then freeze hard and pack. FRUIT FRAPPE One can of shredded pineapple, six oranges, peeled and shred- ded, three lemons, (shredded,) half bottle maraschino cherries, sugar to taste, three pints of water. This can be served as punch or slightly frozen and served in cups. FRUIT SHERBET Juice of 6 lemons 1 can of grated pineapple 6 bananas mashed fine Juice of 3 oranges Sweeten to taste, add 1 quart of water, freeze partly, then add 2 large cans of Libby’s unsweetened milk.—Mrs. Grace Kornegay. MINT SHERBET 2 lemons 1 pound sugar 1 quart boiling water Leaves from 20 stalks of peppermint

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