Cardinal's 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 (7)
Instructions (4)
  1. Add about three full tablespoonfuls of Italian meringue to one and a half pints of half-frozen raspberry water ice (flavoured with lemon and coloured with a few drops of carmine).
  2. Re-freeze till smooth.
  3. Work into it half a gill each of maraschino and curaçoa, and again freeze.
  4. Serve garnished with ripe raspberries, previously sprinkled with lemon juice and caster sugar and placed on ice till perfectly cold.
Original Text · last edited 4 days ago
Cardinal's Sorbet —Add to one and a half pints of half-frozen raspberry water ice (flavoured with lemon and coloured with a few drops of carmine), about three full tablespoonfuls of Italian meringue, and re- freeze till smooth, when you work into it half a gill each of maraschino and curaçoa, and again freeze. Serve garnished with ripe raspberries, previously sprinkled with lemon juice and caster sugar and placed on ice till perfectly cold.
Notes
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