Orange Sorbet (Tangerine.)

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 (9)
Instructions (8)
  1. Peel 12 Tangerine oranges.
  2. Infuse their peel in a pint of boiling water for fifteen to twenty minutes, without letting it boil.
  3. Pulp the oranges through a sieve.
  4. Add this pulp with 4oz. of caster sugar to the water in which the peel was infused.
  5. When it is quite cold, freeze to a batter.
  6. Add two or three spoonfuls of Italian méringue, and re-freeze till quite smooth.
  7. Add a glass of brandy and one of curacoa, and finish freezing.
  8. Serve garnished with crystallized orange flowers previously sprinkled with orange-flower water.
Original Text · last edited 4 days ago
Orange Sorbet (Tangerine.)—Peel 12 Tangerine oranges and infuse their peel in a pint of boiling water for fifteen to twenty minutes, but without letting it boil; pulp the oranges through a sieve and add this pulp with 4oz. of caster sugar to the water in which the peel was infused, and when it is quite cold freeze to a batter, add two or three spoonfuls of Italian méringue, and re-freeze till quite smooth, when you add a glass of brandy and one of curacoa, and finish freezing. Serve garnished with crystallized orange flowers previously sprinkled with orange- flower water.
Notes
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