Cassis 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 (5)

a quart of half-frozen black currant water ice ↝ Beverages, tea, black, brewed, prepared with tap water [Beverages]
four good tablespoonfuls of Italian meringue
a claret-glassful of noyau or of liqueur de cassis
a liqueur-glassful of brandy ↝ Brandy [Liquor and cocktails]
blanched almonds (one or two of which should be bitter) ↝ Nuts, almonds, whole, raw [Nut and Seed Products]

Instructions (2)

To a quart of half-frozen black currant water ice add four good tablespoonfuls of Italian meringue, freeze till smooth, then add a claret-glassful of noyau or of liqueur de cassis, and a liqueur-glassful of brandy.
Re-freeze and serve garnished with blanched almonds (one or two of which should be bitter).

Original Text · last edited 4 days ago

Cassis Sorbet.—To a quart of half-frozen black currant water ice add four good tablespoonfuls of Italian meringue, freeze till smooth, then add a claret-glassful of noyau or of liqueur de cassis, and a liqueur-glassful of brandy. Re-freeze and serve garnished with blanched almonds (one or two of which should be bitter).

Notes

—