Italiandessert
Strawberry Sorbet
From The "Queen" cookery books: Ices, 1902
Strawberry water sorbet is also good with non-alcoholic liqueurs.
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 24. The excerpt below is the record exactly as published.
Strawberry Sorbet. — To a quart of half frozen strawberry water ice add a gill of brandy or rum, or half brandy, and half maraschino to taste, and finish freezing as before. Serve garnished with strawberries (halved if large), marinaded with lemon juice, maraschino, and sugar, and half frozen. To one and a half pints of strawberry water ice add when half frozen two or three good spoonfuls of Italian meringue, and when smooth stir in either two full tablespoonfuls of bottled, or eighteen to twenty fresh strawberries, and half a pint of champagne
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