Liqueur Sorbets

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 (10)

a pint of water ↝ Water, tap [Tap water]
half a pint of any liqueur syrup to taste ↝ Liqueur [Liquor and cocktails]
three egg whites ↝ Egg, white only, raw [Eggs and omelets]
three spoonfuls of caster sugar ↝ Sugar, NFS [Sugars and honey]
a good wineglassful of any liqueur ↝ Liqueur [Liquor and cocktails]
with or without a liqueur-glassful of brandy or rum to taste ↝ Brandy [Liquor and cocktails]
marinaded glaces fruits or flowers to taste ↝ Passion fruit, raw [Other fruits and fruit salads]
crystallized oranges ↝ Orange, raw [Citrus fruits]
rose leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
crystallized cherries ↝ Cherries, raw [Other fruits and fruit salads]

Instructions (8)

Mix together a pint of water and half a pint of any liqueur syrup to taste.
Freeze.
Add an Italian meringue of three egg whites and three spoonfuls of caster sugar.
Re-freeze till smooth.
Add a good wineglassful of any liqueur, with or without a liqueur-glassful of brandy or rum to taste.
Re-freeze.
Serve garnished with marinaded glaces fruits or flowers to taste.
For instance, for curacoa use crystallized oranges, rose leaves for maraschino, crystallized cherries for kirsch, etc.

Original Text · last edited 4 days ago

Liqueur Sorbets.—Mix together a pint of water
and half a pint of any liqueur syrup to taste, freeze,
add an Italian meringue of three egg whites and
three spoonfuls of caster sugar, re-freeze till
smooth, and add a good wineglassful of any liqueur,
with or without a liqueur-glassful of brandy or rum
to taste, re-freeze, and serve garnished with marinaded
glacés fruits or flowers to taste. For instance, for
curacoa use crystallized oranges, rose leaves for
maraschino, crystallized cherries for kirsch, etc.

Notes

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