Damson Sorbet

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Yield
1.0 cup per person
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (2)
  1. Take two pounds of raw ripe damsons, remove all the stones, and crack them to obtain the kernels; pound the fruit and the kernels separately, and mix together with half a pound of castor sugar and about a saltspoonful of vanilla essence; colour with a little of Marshall’s Damson Blue colouring if needed, add the strained juice of two lemons and a pint of claret, then rub all through a clean tammy-cloth; flavour with a large wineglassful of Kirsch Syrup, a wineglass of Silver Rays (white) rum, and six drops of almond essence, and freeze it in the charged freezer.
  2. When ready to serve, dish up the sorbet in prepared ice-water cups (see recipe), place them on a dish on a paper or folded serviette, and serve after the relevé, allowing one cup to each person.
Original Text
Damson Sorbet Sorbet de Prunes de Damas Take two pounds of raw ripe damsons, remove all the stones, and crack them to obtain the kernels; pound the fruit and the kernels separately, and mix together with half a pound of castor sugar and about a saltspoonful of vanilla essence; colour with a little of Marshall’s Damson Blue colouring if needed, add the strained juice of two lemons and a pint of claret, then rub all through a clean tammy-cloth; flavour with a large wineglassful of Kirsch Syrup, a wineglass of Silver Rays (white) rum, and six drops of almond essence, and freeze it in the charged freezer. When ready to serve, dish up the sorbet in prepared ice-water cups (see recipe), place them on a dish on a paper or folded serviette, and serve after the relevé, allowing one cup to each person.
Notes
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