Mixed Fruit Sherbet

Ingredients

• half a cup of lemon juice
• two cups of granulated sugar
• one cup of pineapple juice
• one cup of strawberry juice
• two cups of water

Method

1. 1

   To half a cup of lemon juice add two cups of granulated sugar, one cup each of pineapple and strawberry juice, and two cups of water.

2. 2

   Serve in glasses half filled with broken ice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.

Mixed Fruit Sherbet. — To half a cup of lemon juice add two cups of granulated sugar, one cup each of pine- apple and strawberry juice, and two cups of water. Serve in glasses half filled with broken ice. Lemon Sherbet. — To half a cup of lemon juice add two cups of granulated sugar, and three cups of ice water. Stir until the sugar is dissolved, then serve in glasses half filled with broken ice. Orange Sherbet. — To two cups of orange juice add three tablespoonfuls of lemon juice and a cup of gran- ulated sugar. Stir until the sugar is dissolved, then serve in glasses half filled with broken ice. To either lemon or orange sherbet a small quantity of the grated peel, or of the extract of lemon or orange may be added, if liked ; or, if preferred, a few drops of cinnamon or ginger may be used in either sherbet. Strawberry Sherbet. — To two cups of strawberry juice add two tablespoonfuls of lemon juice, and two 260 Sherbets, Water Ices, ayid Ice Creams. 261 cups of ice water. Sweeten to taste, and serve in glasses half filled with broken ice. Or add a pint of crushed ice to a quart of crushed strawberries, and sweeten to taste. Pine- Apple Sherbet. — To two cups of pine-apple juice or pine-apple syrup add two tablespoonfuls of lemon juice, two cups of ice water, and sugar to taste. Stir until the sugar is dissolved, then serve in glasses half filled with broken ice. Or, to two cups of grated pine- apple add two tablespoonfuls of lemon juice and two cups of crushed ice. Sweeten to taste and serve in glasses. Lemon Ice. — To four cups of boiling water add two cups of sugar, boil five minutes, remove from the fire, add half a cup of lemon juice and a teaspoonful and a half of lemon extract. Strain, pour into a freezer, and freeze. Orange Ice. — To two cups of boiling water add a cup and a half of granulated sugar, boil five minutes, re- move from the fire, add two cups of orange juice, the juice of a lemon, and a teaspoonful and a half of orange extract. Strain, pour into a freezer, and freeze. Banana Ice. — To half a cup of lemon juice add two cups of sugar, four cups of water, and a dust of salt. Stir until the sugar is dissolved, then add six bananas sliced very thin. Pour the mixture into a freezer, add the unbeaten whites of two eggs, and freeze. This mixture increases in bulk considerably, and sufficient space should be given it to swell in the freezer. Strawberry Ice. — To one cup of strawberry juice or strawberry syrup add the juice of a lemon, and sweeten to taste. Strain, pour into a freezer, and freeze. A variety of other fruit juices may be prepared and frozen in a similar way, and served as ices. 262 The Art of Cookery. Ice Cream No. i. — To one quart of thin cream add three quarters of a cup of granulated sugar and one tablespoonful of vanilla extract. Strain and freeze. Ice Cream No. 2. — To one pint of boiling milk add three quarters of a cup of granulated sugar and one tablespoonful of flour, sifted together. Cook five min- utes, add a pint of thin cream, let boil, and remove from the fire. When cold flavor to taste with vanilla or lemon extract, add the unbeaten whites of two eggs, and freeze. Ice Cream No. 3. — To one quart of boiling milk add two tablespoonfuls of flour mixed with three quarters of a cup of sugar, and cook five minutes. Add the well- beaten yolks of three eggs, and as soon as the eggs are lightly cooked remove from the fire, add a tablespoonful of butter, and stir until the latter is melted and mixed uniformly with the cream. Flavor to taste, when cold add the whites of the eggs unbeaten, and freeze. Strawberry Ice Cream. — Scatter a cup of granulated sugar over two cups of strawberries, and mash and strain them. Add a cup of the strained juice to three cups of ice cold cream, and freeze at once. More sugar can be added to the mixture, if needed, before freezing it. Pine- Apple Ice Cream. — To three cups of thin cream, ice cold, add one cup of pine-apple juic

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