Peach Sorbet with Champagne
From The "Queen" cookery books: Ices, 1902
Set in the ice cave until frozen.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
half a pint of water, 3oz. of sugar, the juice of two lemons and two oranges, and another half pint of water, tammy it all, and half freeze, then add a couple of good tablespoonfuls of Italian meringue, re - freeze, and when quite smooth add rather more than half a gill of cm’acoa, and finish freezing. Seiwe garnished with thinly shred slices of melon, previously sprinkled generously with champagne and caster sugar (and a tiny pinch of ginger, if liked), and iced. Noyeau and Lemon Sorbet. — Make anoyeau water ice by freezing together tiU thick a pint of cold water, six tablespoonfuls of noyeau syrup, and a liqueur-glassful of noyeau, then add two or three tabiespoonfuls of Italian meringue and re-freeze till smooth. Dish it in cups (either ice or glass), alter- nately with a lemon sorbet, and serve garnished with crystallized rose leaves and violets. (This sorbet is equally good if apricot water ice flavoured with a spoonful or two of rum is used instead of the lemon.) For the lemon sorbet mix the haK frozen water ice with Italian meringue, and when quite smooth add to it a good glassful of brandy. 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 for fifteen to twenty minutes, but without letting it boil ; pulp the oranges through a sieve and add this pulp with 4oz. of caster sugar to the water in which the peel was infused, and when it is quite cold freeze to^a batter, add two or three spoonfuls of Italian meringue, and re-freeze till quite smooth, when you add a glass of brandy and one of curacoa, and finish freezmg. Serve garnished with crystallized orange flowers previously sprinkled with orange- flower water. Peach Sorbet with Champagne. — Pound three- quarters of a tin of canned peaches, add to this pulp haK a pint of water, 3oz. to 4oz. of sugar and the juice of two oranges. Tammy, add to it a wine- glassful of maraschino or noyeau syrup, and half a pint of champagne
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