Melon Sorbet with Champagne

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Take off the skin of a large ripe melon and pound three-quarters of the fruit till smooth.
  2. Add to it a pint of water, three ounces of castor sugar, and the juice of two oranges and two lemons.
  3. Pass the purée through the tammy.
  4. Add one glass of Marshall’s Curaçao or Maraschino Syrup, and half a pint of champagne.
  5. Freeze it in the charged freezer to a semi-solid consistency.
  6. Serve in prepared ice-water cups (see recipe) or glasses.
  7. Garnish these with the remainder of the melon, that has been cut in fine slices and sprinkled with castor sugar and a little champagne, and put on ice in a pan till required.
  8. Then sprinkle with shredded pistachio nuts and use for a sorbet, or for dessert, tennis parties, &c.
Original Text
Melon Sorbet with Champagne Sorbet de Melon au Champagne Take off the skin of a large ripe melon and pound three-quarters of the fruit till smooth; then add to it a pint of water, three ounces of castor sugar, and the juice of two oranges and two lemons; pass the purée through the tammy, add one glass of Marshall’s Curaçao or Maraschino Syrup, and half a pint of champagne; freeze it in the charged freezer to a semi-solid consistency, and serve in prepared ice-water cups (see recipe) or glasses; garnish these with the remainder of the melon, that has been cut in fine slices and sprinkled with castor sugar and a little champagne, and put on ice in a pan till required; then sprinkle with shredded pistachio nuts and use for a sorbet, or for dessert, tennis parties, &c.
Notes
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