Peach Sorbet with Champagne

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)
for serving
Instructions (4)
  1. Pound three-quarters of a tin of canned peaches.
  2. Add to this pulp half a pint of water, 3oz. to 4oz. of sugar and the juice of two oranges.
  3. Tammy, add to it a wine-glassful of maraschino or noyeau syrup, and half a pint of champagne.
  4. Re-freeze, and serve with quartered peaches, previously sprinkled with champagne and caster sugar, and set in the ice cave till frozen.
Original Text · last edited 4 days ago
Peach Sorbet with Champagne.—Pound three- quarters of a tin of canned peaches, add to this pulp half a pint of water, 3oz. to 4oz. of sugar and the juice of two oranges. Tammy, add to it a wine- glassful of maraschino or noyeau syrup, and half a pint of champagne, re-freeze, and serve with quartered peaches, previously sprinkled with cham- pagne and caster sugar, and set in the ice cave till frozen.
Notes
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