Wine Sorbet with Fruit in Ice-cups

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Yield: 1.0 cup per guest
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

Fruit mixture

three or four apricots ↝ Apricots, raw [Fruits and Fruit Juices]
the same number of peaches ↝ Peach, raw [Peaches and nectarines]
a tablespoonful of dried cherries ↝ Cherries, dried [Dried fruits]
one orange ↝ Orange, raw [Citrus fruits]
one banana ↝ Bananas, raw [Fruits and Fruit Juices]
a tablespoonful of brandy ↝ Brandy [Liquor and cocktails]
sprinkle them with champagne
sprinkle them with castor sugar ↝ Sugars, granulated [Sweets]

Sorbet base

finely-cut peels of four lemons ↝ Lemon peel, raw [Fruits and Fruit Juices]
a quarter of a pound of loaf sugar ↝ Sugar, NFS [Sugars and honey]
one pint of boiling water ↝ Water, tap [Tap water]
half a pint of champagne

Serving

prepared ice-water cups (see recipe) ↝ Water, tap [Tap water]

Instructions (4)

Take three or four apricots and the same number of peaches, a tablespoonful of dried cherries, one orange and one banana, and cut them all in slices; mix them with a tablespoonful of brandy, sprinkle them with champagne and castor sugar, and place in a stewpan on ice until they are thoroughly cold.
Prepare a sorbet by taking the finely-cut peels of four lemons and mix them with a quarter of a pound of loaf sugar; pour one pint of boiling water over them and leave till cold, strain the liquor and mix it with half a pint of champagne, pour it into the charged freezer and freeze.
Mix in a part of the fruits and fill the prepared ice-water cups with it, and arrange some of the fruits on the top of each sorbet cup, and serve at once on a serviette.
Allow one cup to each guest.

Original Text

Wine Sorbet with Fruit in Ice-cups
Sorbet de Vin aux Fruits en Tasses de Glace

Take three or four apricots and the same number of
peaches, a tablespoonful of dried cherries, one orange and
one banana, and cut them all in slices; mix them with a
tablespoonful of brandy, sprinkle them with champagne
and castor sugar, and place in a stewpan on ice until they
are thoroughly cold; prepare a sorbet by taking the finely-
cut peels of four lemons and mix them with a quarter of a
pound of loaf sugar; pour one pint of boiling water over
them and leave till cold, strain the liquor and mix it with
half a pint of champagne, pour it into the charged freezer
and freeze, then mix in a part of the fruits and fill the pre-
pared ice-water cups (see recipe) with it, and arrange some
of the fruits on the top of each sorbet cup, and serve at
once on a serviette. Allow one cup to each guest.

Notes

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