Pineapple Sorbet

Ingredients

• a moderate-sized pine
• a pound of caster sugar
• the juice of two lemons
• the juice of one orange
• about one and a-half pints of water
• a wineglassful of rum

Method

1. 1

   Peel and mince the pineapple, mix with sugar, lemon juice, orange juice, and water.

2. 2

   Pound together, let stand, crush through a sieve, and freeze to a batter.

3. 3

   Add rum, finish freezing, and serve garnished with crystallized pineapple cut small and sprinkled with rum.

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.

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, re-freeze, and serve with quartered peaches, previously sprinkled with cham- pagne and caster sugar, and set in the ice cave till frozen. Pineapple Sorbet. — Peel and mince small a moderate-sized pine, and put it in a bowl with a pound of caster sugar, the juice of two lemons and of one orange, and about one and a-haff pints of water ; pound this all together and let it stand for a little, covered, then crush it all through a sieve, E 2 52 ICES. pressing it all well to extract all the juice possible, and freeze to a batter, when you add a wineglassful of rum

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