Cherry Augustus 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 (11)
Instructions (9)
  1. Take two pounds of ripe black-heart stoned cherries and pound them into a pulp with six ounces of raw ripe picked raspberries and the kernels from the cherry-stones which have been separately pounded.
  2. Add the juice of two lemons, half a pound of castor sugar, a quarter-pint of brandy, and one quart of water.
  3. Colour the mixture with Marshall’s Liquid Carmine.
  4. Rub all through a clean tammy-cloth.
  5. Put it into the charged freezer, and freeze it to the consistency of a batter.
  6. Add to it four whites of eggs that have been stiffly whipped with a pinch of salt and then mixed with cool syrup prepared as below.
  7. Refreeze till dry.
  8. Serve it in a pile in ice-water cups (see recipe) and use for a sorbet, or it may be piled up in the centre of a dish for dessert.
  9. It is also excellent when moulded in the usual manner, and it can then be served as a dinner sweet.
Original Text
Cherry Augustus Sorbet Sorbet de Cerises à l’Auguste Take two pounds of ripe black-heart stoned cherries and pound them into a pulp with six ounces of raw ripe picked raspberries and the kernels from the cherry-stones which have been separately pounded; add the juice of two lemons, half a pound of castor sugar, a quarter-pint of brandy, and one quart of water; colour the mixture with Marshall’s Liquid Carmine, then rub all through a clean tammy-cloth, put it into the charged freezer, and freeze it to the consistency of a batter; add to it four whites of eggs that have been stiffly whipped with a pinch of salt and then mixed with cool syrup prepared as below; refreeze till dry, then serve it in a pile in ice-water cups (see recipe) and use for a sorbet, or it may be piled up in the centre of a dish for dessert. It is also excellent when moulded in the usual manner, and it can then be served as a dinner sweet.
Notes
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