Banana 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 (8)

six good ripe bananas ↝ Bananas, raw [Fruits and Fruit Juices]
4oz. of caster sugar ↝ Sugar, NFS [Sugars and honey]
the strained juice of two good oranges ↝ Orange, raw [Citrus fruits]
three-quarters of a pint of water ↝ Water, tap [Tap water]
three or four tablespoonfuls of Italian meringue
a wine-glassful of cognac ↝ Brandy [Liquor and cocktails]
a full one of maraschino syrup (not liqueur)
sliced, marinaded, and iced bananas ↝ Bananas, raw [Fruits and Fruit Juices]

Instructions (3)

Peel and crush six good ripe bananas, adding to them 4oz. of caster sugar, the strained juice of two good oranges, and three-quarters of a pint of water.
Freeze as before to a batter, then add three or four tablespoonfuls of Italian meringue, re-freeze, and when smooth work in a wine-glassful of cognac, and a full one of maraschino syrup (not liqueur), and again freeze.
Serve garnished with sliced, marinaded, and iced bananas.

Original Text · last edited 4 days ago

Banana Sorbet.—Peel and crush six good ripe bananas, adding to them 4oz. of caster sugar, the strained juice of two good oranges, and three-quarters of a pint of water. Freeze as before to a batter, then add three or four tablespoonfuls of Italian meringue, re-freeze, and when smooth work in a wine- glassful of cognac, and a full one of maraschino syrup (not liqueur), and again freeze. Serve gar- nished with sliced, marinaded, and iced bananas.

Notes

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