Strawberry Sorbet

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (14)
Sorbet Base
Garnish
Alternative Sorbet Base
Alternative Garnish
Instructions (3)
  1. To a quart of half frozen strawberry water ice add a gill of brandy or rum, or half brandy, and half maraschino to taste, and finish freezing as before.
  2. Serve garnished with strawberries (halved if large), marinaded with lemon juice, maraschino, and sugar, and half frozen.
  3. To one and a half pints of strawberry water ice add when half frozen two or three good spoonfuls of Italian meringue, and when smooth stir in either two full tablespoonfuls of bottled, or eighteen to twenty fresh strawberries, and half a pint of champagne; finish freezing, and serve garnished with fresh or bottled Alpine strawberries marinaded in a little sugar and champagne.
Original Text · last edited 4 days ago
Strawberry Sorbet.—To a quart of half frozen strawberry water ice add a gill of brandy or rum, or half brandy, and half maraschino to taste, and finish freezing as before. Serve garnished with strawberries (halved if large), marinaded with lemon juice, maraschino, and sugar, and half frozen. To one and a half pints of strawberry water ice add when half frozen two or three good spoonfuls of Italian meringue, and when smooth stir in either two full tablespoonfuls of bottled, or eighteen to twenty fresh strawberries, and half a pint of champagne; finish freezing, and serve garnished with fresh or bottled Alpine strawberries marinaded in a little sugar and champagne.
Notes
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