Orange Sherbet

Ingredients

• 4 pint orange juice
• 1/2 gill water
• 1 tablespoon lemon juice
• 4 lb. castor sugar
• 4 gill thick cream

Method

1. 1

   Boil the sugar, water, and finely grated orange rind for eight minutes.

2. 2

   Remove from fire, cool, add fruit juices to the syrup and strain.

3. 3

   Pour into the tray and allow to freeze firm.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.

ORANGE SHERBET 4 pint orange juice | gill water | tablespoon lemon juice Rind of | orange 4 |b. castor sugar 4 gill thick cream Boil the sugar and water and finely grated orange rind for eight minutes. Remove from the fire, cool, add the fruit juices to the syrup and strain. Pour into the tray and allow to freeze firm. LEMON CREAM SHERBET + cup sugar + cup cream 4 cup corn syrup 2 teaspoons gelatine 3 or 4 teaspoons lemon juice 2 teaspoons water 12 cups milk Few grains of salt Mix sugar, corn syrup, lemon juice and salt. Add slowly to milk and cream, beating with Dover beater to prevent curdling. Soak gelatine in water and dissolve over hot water. Add mixture slowly to the gelatine. Chill and freeze. (Either sour or sweet cream may be used in this recipe. Curdling will not prevent freezing.) PINEAPPLE SHERBET 6 tablespoons crushed pineapple 2 tablespoons lemon juice

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