Black Currant French Sorbet

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Pound together raw ripe black currants, fresh black-heart stoned cherries, and the kernels of the same.
  2. Mix them with castor sugar, cold water, the juice of two lemons, and Marshall’s Liquid Carmine.
  3. Rub the purée through a fine hair-sieve or tammy.
  4. Add to it a wineglassful of Marshall’s Kirsch Syrup and a wineglassful of noyau syrup.
  5. Freeze it in the charged ice machine to the consistency of a thick batter.
  6. Serve it in the prepared ice-water cups (see recipe) or in glasses for a sorbet or for dessert.
Original Text
Black Currant French Sorbet Sorbet de Cassis à la Française Pound together one quart of raw ripe black currants, one pound of fresh black-heart stoned cherries, and the kernels of the same; mix them with six ounces of castor sugar, one and a half pints of cold water, the juice of two lemons, and a teaspoonful of Marshall’s Liquid Carmine; rub the purée through a fine hair-sieve or tammy, add to it a wineglassful of Marshall’s Kirsch Syrup and a wineglassful of noyau syrup; freeze it in the charged ice machine to the consistency of a thick batter, then serve it in the prepared ice-water cups (see recipe) or in glasses for a sorbet or for dessert.
Notes
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