Orange Sorbet

Ingredients

• the yellow part of the rind of eight oranges
• half a pound of loaf sugar
• a pint of boiling water
• three tablespoonfuls of brandy
• a gill of curacao liqueur syrup
• three or four spoonfuls of orange flower water
• two full spoonfuls of Italian meringue

Method

1. 1

   Rub the rind of the oranges onto loaf sugar, pour boiling water over it, and let it cool.

2. 2

   Add orange juice, brandy, curacao, and orange flower water.

3. 3

   Freeze to a stiff batter, add Italian meringue, and freeze until stiff.

4. 4

   Serve garnished with finely shredded candied orange peel marinaded in brandy.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

Orange Sorbet. — Eub off the yellow part of the rind of eight oranges on to half a pound of loaf sugar, then pour on to this a pint of boiling v ater, and let it stand till cool, when you add to it the juice of the oranges, three tablespoonfuls of brandy, a gill SORBETS AND GRANITI. 51 of cura9oa liqueur syrup, and three or four spoonfuls of orange flower water, freeze to a stiff batter, add two full spoonfuls of Italian meringue, and freeze till stiff, then serve garnished with finely shredded candied orange peel, marinaded in a little brandy. Orange Sorbet (Tangerine.J—Veel 12 Tangerine oranges and infuse their peel in a pint of boiling water

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