Cucumber Sorbet

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (11)
  1. Peel the cucumbers and cut them into small pieces.
  2. Peel and slice one pound of good cooking apples.
  3. Put the cucumber pieces, sliced apples, a pint of water, and three ounces of castor sugar into a stewpan.
  4. Boil for fifteen to twenty minutes.
  5. Remove from heat and pound or mash until smooth.
  6. Pass the purée through a tammy or hair sieve with the cooking syrup.
  7. Add the juice of three oranges (or lemons if oranges are not in season) and a little of Marshall’s Apple or Sap Green.
  8. When the purée is cold, partly freeze it.
  9. Mix in one wineglass of cognac brandy and half a wineglass of Marshall’s Kirsch Syrup.
  10. Freeze it again.
  11. Serve in the prepared ice-water cups.
Original Text
Cucumber Sorbet Sorbet de Concombres Take one large or two small cucumbers, peel them, cut them up into small pieces, also one pound of good cooking apples peeled and sliced, and put them into a stewpan with a pint of water and three ounces of castor sugar; boil them for fifteen to twenty minutes, then take them up and pound or mash them till smooth; pass the purée through a tammy or hair sieve with the syrup it was cooked in and the juice of three oranges if in season; if not, use lemons and a little of Marshall’s Apple or Sap Green. When the purée is cold partly freeze it, and mix with it one wineglass of cognac brandy and half a wineglass of Marshall’s Kirsch Syrup; freeze it again and then serve it in the prepared ice-water cups (see recipe). These can be served after the remove for a dinner party, and also be used for evening parties &c.
Notes
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