Raspberry Sherbet

Ingredients

• Take 1 gallon of water
• 3 pints of grantdated sugar
• juice of 10 lemons
• juice of 2 quarts of pink raspberries that have been strained

Method

1. 1

   Then freeze.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 180. The excerpt below is the record exactly as published.

trawberry Sherbet. One quart of strawberries, 1 quart cold water, 1% pints granu- lated sugar, 2 lemons. Squeeze berries and put in the pulp; strain the juice ; add water, sugar and lemon juice. Freeze. Blackberry Sherbet. One quart of blackberries, 1 quart water, 1^ pints granulated sugar, 2 lemons. Squeeze berries and strain through a cloth; add water, sugar and lemon juice. Freeze. Three of a Kind. Two and one-half pints of water, juice of 3 lemons and 3 oranges. Slice 3 bananas and add to them, 2 teacups of sugar and freeze. Orange Water Ice. Eight large oranges, 4 lemons, 1^ pounds of granulated sugar, Eub and squeeze the oranges as you do lemon. Pour juice over sugar, mix thoroughly. Add water until it measures 2 quarts, then freeze. Strawberry Frappe. 9 The juice from 1 quart of strawberries, add double the amount of water, 1% tumBlers granulated sugar, juice of 1 lemon. Mix and freeze. Oreen Gage Ice. One can of green gages mashed fine ; add 3 pints of water and sweeten to taste and the white of 1 beaten egg when it begins to freeze. Orange Ice. Four cups of water, 2 cups of granulated sugar, 2 cups of orange juice, % cup of lemon juice, the grated rind of 2 lemons or oranges. Boil water and sugar 20 minutes; add fruit juice and rind; cool, strain and freeze. 298 KENTUCKY RSCEIPT BOOK. BaBpberry Sherbet. Take 1 gallon of water and add to it 3 pints of grantdated sugar, boil to a syrup. Let get cool, add juice of 10 lemons and juice of 2 quarts of pink raspberries that have been strained

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