Lemon 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 (8)
Instructions (8)
  1. Take the very finely-cut peel of six large or eight small lemons and six ounces of loaf sugar, pour on to this one and a half pints of boiling water, and let it infuse till cold.
  2. Mix with it the juice from the lemons and strain or wring it through a clean tammy-cloth.
  3. Pour the mixture into the charged freezing machine, and freeze to a semi-solid consistency.
  4. Flavour with a wineglass of Cognac brandy, a wineglassful of Marshall’s Maraschino Syrup, a wineglass of Madeira, and a wineglass of Silver Rays (white) rum.
  5. Prepare some ice-water cups (see recipe).
  6. Fill them with the sorbet.
  7. Arrange the cups on a dish-paper or folded serviette, and serve one to each person between the remove and the roast.
  8. These would also be nice to serve for dessert.
Original Text
Lemon Sorbet Sorbet de Citron Take the very finely-cut peel of six large or eight small lemons and six ounces of loaf sugar, pour on to this one and a half pints of boiling water, and let it infuse till cold; then mix with it the juice from the lemons and strain or wring it through a clean tammy-cloth, pour the mixture into the charged freezing machine, and freeze to a semi-solid consistency; then flavour with a wineglass of Cognac brandy, a wineglassful of Marshall’s Maraschino Syrup, a wineglass of Madeira, and a wineglass of Silver Rays (white) rum. Prepare some ice-water cups (see recipe), fill them with the sorbet, arrange the cups on a dish-paper or folded serviette, and serve one to each person between the remove and the roast. These would also be nice to serve for dessert.
Notes
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