Red Currant Cannes Sorbet

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

one quart of fresh ripe red currants that have been picked from the stalks ↝ Currants, red and white, raw [Fruits and Fruit Juices]
a half-pint of ripe raspberries ↝ Raspberries, raw [Fruits and Fruit Juices]
half a pound of ripe peeled melon ↝ Melons, cantaloupe, raw [Fruits and Fruit Juices]
one and a half pints of water ↝ Water, tap [Tap water]
six ounces of castor sugar ↝ Sugars, granulated [Sweets]
the strained juice of an orange ↝ Orange, raw [Citrus fruits]
the strained juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
six or eight drops of almond essence ↝ Almond chicken [Stir-fry and soy-based sauce mixtures]
enough of Marshall's Liquid Carmine to colour it a pretty shade
a wineglass of Kirsch Syrup ↝ Syrup, NFS [Jams, syrups, toppings]
a wineglass of noy eau syrup ↝ Syrup, NFS [Jams, syrups, toppings]

Instructions (8)

Put the red currants, raspberries, melon, water, and castor sugar to boil until they form a pulp.
Rub the purée through a tammy-cloth.
Add the strained juice of an orange and a lemon, almond essence, and enough Marshall's Liquid Carmine to colour it a pretty shade.
Put the mixture into the charged freezing machine and freeze it to a thick consistency.
Flavour it with a wineglass of Kirsch Syrup and a wineglass of noy eau syrup.
Refreeze it.
Serve in ice-water cups (see recipe) or in glasses after the remove.
It may also be served for dessert, tennis parties, &c.

Original Text

Red Currant Cannes Sorbet
Sorbet de Groseilles Rouges à la Cannes

Take one quart of fresh ripe red currants that have been picked from the stalks, a half-pint of ripe raspberries, half a pound of ripe peeled melon, one and a half pints of water, and six ounces of castor sugar; put them to boil till into a pulp, then rub the purée through a tammy-cloth, add to it the strained juice of an orange and a lemon, six or eight drops of almond essence, and enough of Marshall's Liquid Carmine to colour it a pretty shade; put the mixture into the charged freezing machine and freeze it to a thick consistency; then flavour it with a wineglass of Kirsch Syrup and a wineglass of noy eau syrup, refreeze it, and serve in ice-water cups (see recipe) or in glasses after the remove. It may also be served for dessert, tennis parties, &c.

Notes

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